Roast Butternut Pumpkin & Feta Salad - cooking recipe

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
    Dressing
    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
Preparation
    Preheat oven to 200\u00b0C 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.
    Meanwhile, lightly toast pumpkin seeds in a fry pan.
    Place in salad bowl and with with feta, onion, basil and parsley.
    Mix together dressing ingredients and pour over salad. Sprinkle over pumpkin seeds and serve warm.

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