Ingredients
- ½ pumpkin or squash, peeled, deseeded
- ½ cup macadamia nuts
- ½ cup fresh parsley, chopped
- 50g feta cheese or vegetarian cheese, cut into cubes
- To serve, rocket leaves
Caper and raisin dressing
- 1 tbs capers
- 1 tbs raisins
- 1 red chilli, halved, seeds removed and chopped
- 1 clove garlic, crushed
- 5 basil or parsley leaves
- 2 tsp balsamic vinegar
- ½ lemon, juice of
- 80ml extra virgin olive oil
Method
Step 1
Preheat oven to 180°C. Line a roasting dish with baking paper.Step 2
Cut the pumpkin or squash into pieces. Spread over the baking tray and spray with olive oil. Season to taste. Roast in oven for 25 minutes.Step 3
On another baking tray, spread the macadamia nuts. Toast the nuts in the oven for 10-12 minutes. Allow to cool.Step 4
On a large serving platter or in a serving bowl, combine the pumpkin or squash with parsley and macadamia nuts. Drizzle over a little of the caper and raisin dressing. Toss together lightly to combine.Step 5
Sprinkle the salad with feta cheese and a few rocket leaves. Serve with extra dressing on the side.Step 6
To make the dressing, soak the raisins in a little warm water, then drain. Mix all the ingredients in a small blender or with hand held mixer. Season to taste.