This recipe is super tasty and naturally free from gluten.


Serves 4-5 
Time 30 minutes

  • 2 packets Peppered Turkey Breast
  • 1 medium bag of baby spinach leaves
  • 1 small pumpkin
  • 2 tbsp balsamic vinegar
  • 1 tbsp honey
  • 1 tbsp olive oil
  • ¼ cup pine nuts
  • 60g feta


1.  Peel pumpkin and cut into 1-inch cubes, drizzle with olive oil and spread on the baking tray before placing in a pre-heated oven at 220°C for 20 – 25 minutes, flipping halfway through until golden but not mushy.
2.  Toast pine nuts in a dry pan over a medium heat until they are lightly golden and smell nutty.
3.  Mix olive oil, balsamic vinegar, and honey for dressing.
4.  Place spinach in a bowl and mix in dressing.
5.  Tear the Greene Farm Peppered Turkey Breast; add it in the bowl along with pumpkin, half the feta cheese, and half the toasted pine nuts. Gently toss everything together.
6.  Serve in bowls and garnish with the remainder of feta, pine nuts, and dressing.

Recipe courtesy of Greene Farm