Roast pumpkin and feta salad

Serves: 4
Prep: 15
Cook: 25

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.

Ingredients

  • 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
  • 100 grams feta cheese, cubed
  • natural yoghurt (optional)

Method

  1. Step 1

    Preheat oven to 200°C. 

  2. Step 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. Step 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. Step 4

    Drizzle with natural yoghurt if desired.

Tips

Remember to always check the label of each ingredient to ensure it is gluten free.


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