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Roast pumpkin and feta salad

Name: Roast pumpkin and feta salad
Prep time: 15 min
Cook time: 25 min
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)

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)

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Method

Preheat oven to 200°C.
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.
When pumpkin is cooked, remove from oven and allow to cool. Arrange on a serving dish with sun-dried tomatoes, parsley, and feta cubes.
Drizzle with natural yoghurt if desired.