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Roast pumpkin and macadamia salad

Serves: 6
Prep: 10
Cook: 35

    This deliciously simple salad is fantastic as a main meal or side dish.

    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

    1. Step 1

      Preheat oven to 180°C. Line a roasting dish with baking paper.

    2. 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.

    3. Step 3

      On another baking tray, spread the macadamia nuts. Toast the nuts in the oven for 10-12 minutes. Allow to cool.

    4. 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.

    5. Step 5

      Sprinkle the salad with feta cheese and a few rocket leaves. Serve with extra dressing on the side.

    6. 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.

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