Roast pumpkin with watercress and goat feta
Photo by Babiche Martens
|500 g||Pumpkin, (peeled and sliced)|
|1 to brush||Olive oil|
|6||Cherry tomatoes, (to 8 per person)|
|1||Salt & freshly ground pepper, (to season)|
|1 Tbsp||Balsamic vinegar|
|2 cloves||Garlic, (finely diced)|
|8||Green beans, (to 10 per person, trimmed)|
|1 bunch||Watercress, (or 4 handfuls with any coarse stalks removed, rinsed)|
|20 g||Goat feta|
- Preheat oven to 200C. Brush each slice of pumpkin with olive oil, season and bake on a tray for 20 minutes or until tender.
- Put the tomatoes in a baking dish, coat generously with olive oil then add balsamic, thyme and garlic. Season and cook for 20 minutes.
- Blanch the beans in salted water until just cooked - 3-4 minutes, then drain. Arrange the pumpkin with the watercress and beans. Spoon over the tomatoes and juices then crumble over the feta.