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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.
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.