Roasted Pumpkin, Capsicum, Basil and Feta Salad
Posted By Helen Jackson On April 15, 2015 @ 11:50 pm In Recipes,Salad Recipes,Vegetable Recipes | 4 Comments
Ingredients
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500 g pumpkin, peeled and chopped into 2.5cm (1 inch) chunks
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3 tablespoons olive oil
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1 teaspoon ground cumin
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1/3 cup pumpkin seeds
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1 clove garlic, crushed and finely chopped
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1 red capsicum (pepper), roasted, skin removed and sliced
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200 g feta, crumbled
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1 red onion, finely sliced
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1/2 cup basil leaves, large leaves torn
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DRESSING
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1/2 cup olive oil
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2 tablespoons white wine vinegar
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1 teaspoon liquid honey
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2 teaspoons balsamic vinegar
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1 teaspoon whole grain mustard
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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.
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