ROASTED PUMPKIN & FETA SALAD
Ingredients
1 small pumpkin
100g butter, cut into small blocks
Olive oil
Salt and freshly ground black pepper
60ml honey
1 cos lettuce head
400g feta cheese
75g pomegranate seeds
10 baby radishes
Method
Preheat the oven to 200°C.
Using a large metal spoon, scoop out the seeds and insides of the pumpkin. Use a sharp chef’s knife to cut slices of pumpkin, about 3cm thick. Place the pumpkin slices on a baking sheet. Add butter and drizzle with olive oil. Season with salt and pepper. Roast for 20 – 25 minutes, depending on the thickness of the slices. Drizzle with honey and roast for another 20 minutes. Allow to cool.
Layer lettuce in a serving dish and arrange the pumpkin, feta, pomegranate seeds and radishes on top. Drizzle with a little olive oil to finish.
