Roasted Pumpkin, Capsicum, Basil and Feta Salad

• Produce

  • 1/2 cup Basil, leaves large leaves
  • 1 clove Garlic
  • 500 g Pumpkin
  • 1 Red onion

• Condiments

  • 2 tsp Balsamic vinegar
  • 1 Dressing
  • 1 tsp Liquid honey
  • 1 tsp Mustard, whole grain

• Baking & Spices

  • 1 Salt and pepper

• Oils & Vinegars

  • 11 tbsp Olive oil
  • 2 tbsp White wine vinegar

• Nuts & Seeds

  • 1 tsp Cumin, ground
  • 1/3 cup Pumpkin seeds

• Dairy

  • 200 g Feta

• Other

  • 1 Red capsicum (pepper, roasted, skin removed and sliced

Found on foodlovers.co.nz

Ingredients

• 500 g pumpkin, peeled and chopped into 2.5cm (1 inch) chunks
• 3 tablespoons olive oil
• 1 teaspoon ground cumin
• 1/3 cup pumpkin seeds
• 1 clove garlic, crushed and finely chopped
• 1 red capsicum (pepper), roasted, skin removed and sliced
• 200 g feta, crumbled
• 1 red onion, finely sliced
• 1/2 cup basil leaves, large leaves torn
• DRESSING
• 1/2 cup olive oil
• 2 tablespoons white wine vinegar
• 1 teaspoon liquid honey
• 2 teaspoons balsamic vinegar
• 1 teaspoon whole grain mustard
• salt and pepper

Directions

• Preheat the oven to 200 C. Place the pumpkin in a roasting dish, drizzle with the oil and sprinkle with cumin, salt and pepper.  Roast for 15-20 minutes until just tender, add the pumpkins seeds and garlic to the pan half way through cooking. Allow the pumpkin to cool slightly before arranging on a platter with remaining ingredients. Drizzle with the dressing and serve alongside meat such as roasted lamb or as a salad meal. To make the dressing mix all ingredients in a screw top jar and shake to combine.