Roast pumpkin salad
( SERVES 4 )
Ingredients
| ½ tsp | Turmeric |
| 1 Tbsp | Oil |
| ½ tsp | Cumin |
| 10 | Cherry tomatoes, halved |
| ½ | Cucumber, cut into chunks |
| 2 Tbsp | Fresh herbs |
| 40 g | Pumpkin seeds, toasted |
| 4 cups | Pumpkin, peeled and cubed |
| 200 g | Feta, crumbled |
| 4 Tbsp | Olive oil |
| 2 Tbsp | Balsamic vinegar |
| 1 to taste | Salt & freshly ground pepper |
| ½ cup | Rocket leaves, (per serving bowl) |
Directions
- Preheat oven to 180C.
- In an ovenproof tray place pumpkin, oil, turmeric and cumin.
- Toss to combine well, then roast for 20 minutes until soft and golden. Cool.
- In a large bowl combine pumpkin, tomatoes, cucumber, herbs, seeds and feta.
- Gently toss though olive oil and balsamic vinegar. Season with salt and pepper.
- Serve in individual bowls with ciabatta on the side.
- Place a handful of rocket in each bowl and top with the mixed salad.
Wine match by Brancott Estate
Comments
Join the conversation