Roast pumpkin and feta salad

Current rating: 5 (2 ratings)
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.

Description

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.
  • 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)

Weight, measurement and temperature conversions

View nutrition information per serve

  1. Preheat oven to 200°C. 
  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. 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. Drizzle with natural yoghurt if desired.

Tips

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

Tips

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

Nutrition Information