Pumpkin risoni with feta
- Peel pumpkin, then remove seeds and cut into 4cm pieces. Crush garlic, then peel and chop finely. Heat oil in a large saucepan and add garlic, pumpkin and curry powder. Toss together for four minutes. Add relish and water and bring to the boil.
- Cook until pumpkin is just tender and liquid is absorbed. Cook risoni according to packet directions. Drain. Heat butter in a frying pan and toss breadcrumbs and pumpkin seeds until browned.
- Crumble feta and toss through pumpkin mixture with risoni, breadcrumb mix, feta, chopped fresh parsley, iodised salt and pepper.