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Roast pumpkin salad
( SERVES 4 )

Roast pumpkin salad

Photo by Babiche Martens

4.3 / 5 FROM 3

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.

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