Roast pumpkin and feta salad

Current rating: 4.3 (4 ratings)
Serves 4
Prep 15
Cook 30
A great way to make a mid-week meal interesting, this vibrant salad is high in fibre and bursting with flavour, and it’s quick and easy to prepare.

Description

A great way to make a mid-week meal interesting, this vibrant salad is high in fibre and bursting with flavour, and it’s quick and easy to prepare.
  • 1 kg pumpkin, chopped and peeled
  • 1 tbs oil
  • 2 cloves garlic, finely chopped
  • salt and pepper to taste
  • ½ cup sun-dried tomatoes, drained and chopped roughly
  • ½ cup fresh parsley, chopped
  • 100g feta cheese, cubed
  • natural yoghurt (optional)

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  1. Preheat oven to 200°C. 
  2. Place pumpkin onto a well oiled oven tray, sprinkle with garlic and season with salt and pepper. Mix well and cook for about 20-30 minutes until tender.
  3. When pumpkin is cooked, remove from oven and allow to cool. Arrange on a serving dish with sun-dried tomatoes, parsley, and feta cubes.
  4. Drizzle with natural yoghurt if desired.

Nutrition Information