Roast Pumpkin & Feta Salad |
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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 6 |
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Also works well with sweet potato instead of pumpkin. From Narelle Ingredients:
500 g butternut pumpkin, peeled and cubed |
3 tablespoons olive oil |
1 tablespoon cinnamon |
1 tablespoon garlic, crushed |
1 red capsicum, sliced |
250 g feta cheese, cubed |
1 red onion, chopped |
1/4 cup fresh basil, finely chopped |
1/2 cup fresh parsley, chopped |
1/2 cup pumpkin seeds |
1/2 cup olive oil |
1 tablespoon balsamic vinegar |
1 tablespoon honey |
1/4 cup white wine vinegar |
1 tablespoon whole grain mustard |
salt and pepper, to taste |
Directions:
1. Preheat oven to 200°C Mix pumpkin, oil and cinnamon then place on a cookie tray. Bake 15 minutes. Add red capsicum and garlic cook a further 10 or until cooked.
2. Meanwhile, lightly toast pumpkin seeds in a fry pan.
3. Place in salad bowl and with with feta, onion, basil and parsley.
4. Mix together dressing ingredients and pour over salad. Sprinkle over pumpkin seeds and serve warm.
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