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Ingredients
- 500 g pumpkin, peeled and chopped into 2.5cm (1 inch) chunks
- 3 tablespoons olive oil
- 1 teaspoon ground cumin
- 1/3 cup pumpkin seeds
- 1 clove garlic, crushed and finely chopped
- 1 red capsicum (pepper), roasted, skin removed and sliced
- 200 g feta, crumbled
- 1 red onion, finely sliced
- 1/2 cup basil leaves, large leaves torn
- DRESSING
- 1/2 cup olive oil
- 2 tablespoons white wine vinegar
- 1 teaspoon liquid honey
- 2 teaspoons balsamic vinegar
- 1 teaspoon whole grain mustard
- salt and pepper
Method
Preheat the oven to 200 C.
Place the pumpkin in a roasting dish, drizzle with the oil and sprinkle with cumin, salt and pepper. Roast for 15-20 minutes until just tender, add the pumpkins seeds and garlic to the pan half way through cooking.
Allow the pumpkin to cool slightly before arranging on a platter with remaining ingredients.
Drizzle with the dressing and serve alongside meat such as roasted lamb or as a salad meal.
To make the dressing mix all ingredients in a screw top jar and shake to combine.
I’m making this right now for Christmas lunch. I’ve made it many times, always to compliments and appreciation. Even my salad-shy husband loves this salad. I add a bag of baby spinach as theres plenty of dressing to cover everything. So delicious. Thank you for sharing this recipe and keeping it online for so long! So much appreciation from me.
Yum, it sounds too good I shall have to try it. The Henergy eggs that you use Helen are indeed lovely eggs with a homely story on the box, that sold it for me, it gave me a sense that the family take pride in their hens
I included this in our Christmas dinner to ensure I catered to a vegetarian relative. It was so delicious my father-in-law (not the vegetarian) went back for second helpings. It was the only dish I didn’t have any leftovers of!
I added chickpeas to this dish to make it a bit more substantial for a vegetarian. Nice!
Great idea Aimee, I also add rocket leaves for a green component.