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Warm Roasted Pumpkin and Feta Salad
Caramelised pumpkin wedges served warm over crisp salad leaves with feta, toasted pumpkin seeds and a sweet-sharp honey-mustard dressing. An autumn salad built around the feta..
Cook time
40 min
Servings
4
Ingredients
10
Nutrition
per serving320 kcal
Calories
10 g
Protein
22 g
Fat
20 g
Carbs
Instructions
- 1
Heat the oven to 200 °C (conventional). Wash and deseed the pumpkin and cut it into thin wedges. Toss with half the olive oil, salt and pepper and spread on a baking tray.
- 2
Roast the pumpkin until the edges are golden and caramelised, turning once halfway through.
- 3
Toast the pumpkin seeds in a dry pan until fragrant and lightly popping. Set aside.
- 4
For the dressing, whisk the honey, mustard, vinegar and remaining olive oil with salt and pepper until smooth.
- 5
Arrange the salad leaves on plates, top with the warm pumpkin, crumble over the feta and scatter with the toasted seeds. Finish with the honey-mustard dressing.
