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Home > Recipes > Roast pumpkin salad

Roast pumpkin salad
( SERVES 4 )

Angela Casley

Publication: Viva

Viva

Ratings: 4.3 / 5 FROM 3

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

  1. Preheat oven to 180C.
  2. In an ovenproof tray place pumpkin, oil, turmeric and cumin.
  3. Toss to combine well, then roast for 20 minutes until soft and golden. Cool.
  4. In a large bowl combine pumpkin, tomatoes, cucumber, herbs, seeds and feta.
  5. Gently toss though olive oil and balsamic vinegar. Season with salt and pepper.
  6. Serve in individual bowls with ciabatta on the side.
  7. Place a handful of rocket in each bowl and top with the mixed salad.
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Bite Magazine

Dedicated to food and wellbeing, Be Well is The New Zealand Herald's weekly Monday magazine that celebrates your relationship with food. Be Well offers recipes and kitchen tips contributed by some of New Zealand's most talented cooks and chefs, reviews and insider knowledge on where to eat in New Zealand and abroad, gardening and fresh food tips as well as new trends to help you live well.
Be Well – Your recipe for life.

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