Pumpkin Feta Salad
(1)
45 minutes
Bright autumn salad of roasted pumpkin with feta cheese. A rich vitamin packed salad recipe with pumpkin that can be a side dish to meat or chicken.
Currants
8 people made this
Ingredients
Serves: 6
- 2 small pumpkins (Acorn, or Acorn varieties)
- salt and pepper, to taste
- pinch of paprika
- few tablespoons olive oil, to taste
- 1 lettuce
- 100g feta cheese, or halloumi, or similar soft cheese
- 1/3 cup cashews or walnuts
- Dressing
- 1 teaspoon honey
- 1 clove garlic
- 1 tablespoon lemon juice
- 3 tablespoons olive oil
- salt and pepper, to taste
Directions
Preparation:15min ›
Cook:30min ›
Ready in:45min
- Remove the skin and seeds from the pumpkin. Cut in half lengthwise then cut into thin slices. Place in a bowl. Add salt, pepper, paprika and oil then mix well. Optionally you can add your favourite herbs like thyme, marjoram or rosemary.
- Spread the pumpkin slices out on a baking tray then place in the oven. Bake at 200 degrees C for about 30 minutes, stirring occasionally.
- Cut the lettuce into thin strips. Cube or crumple the feta cheese. Nuts can be fried a couple of minutes in a frypan.
- Dressing: Mix honey, garlic, lemon juice and olive oil, then season to taste with salt and pepper.
- To Serve: In a salad bowl add the lettuce, pumpkin, cheese and nuts, then lightly mix. Drizzle salad dressing.
