(no subject)
roast pumpkin salad with olives + feta
· easy
· vegetarian
· serves heaps
INGREDIENTS:
· 1 pumpkin, peeled, deseeded and chopped into small, even pieces
· 3 tablespoons olive oil
· 1 tablespoon ground cumin
· 1 tablespoon ground coriander
· freshly ground pepper and salt
· a few big handfuls of rocket (aragula)
· a squeeze of lemon juice
· 200gm feta, crumbled
· a couple of big handfuls of black olives (not pitted)
· half a red onion, halved and sliced very thinly
· small handful of pine nuts
DIRECTIONS:
1. Preheat the oven to 200 C (390 F). Toss the pumpkin with the half of the olive oil, and the cumin and coriander, and season well. Spread onto a large baking tray and roast until the pumpkin is soft and slightly crispy on the outside. It should be tender, but not mushy.
2. Toss the rocket (aragula) with the remaining olive oil and the lemon juice. Taste for acidity - if you think it needs more lemon juice, then add some more.
3. Toss the pumpkin, feta, black olives, red onion and pine nuts through the salad. Serve!
NOTE:
this can be done without the red onion and pine nuts - it’s really only the pumpkin, feta, olives and rocket which are totally essential.
also, the pumpkin can be warm, cold or at room temperature - whatever suits you best. you could even roast the pumpkin a day ahead and whack into the fridge.
· easy
· vegetarian
· serves heaps
INGREDIENTS:
· 1 pumpkin, peeled, deseeded and chopped into small, even pieces
· 3 tablespoons olive oil
· 1 tablespoon ground cumin
· 1 tablespoon ground coriander
· freshly ground pepper and salt
· a few big handfuls of rocket (aragula)
· a squeeze of lemon juice
· 200gm feta, crumbled
· a couple of big handfuls of black olives (not pitted)
· half a red onion, halved and sliced very thinly
· small handful of pine nuts
DIRECTIONS:
1. Preheat the oven to 200 C (390 F). Toss the pumpkin with the half of the olive oil, and the cumin and coriander, and season well. Spread onto a large baking tray and roast until the pumpkin is soft and slightly crispy on the outside. It should be tender, but not mushy.
2. Toss the rocket (aragula) with the remaining olive oil and the lemon juice. Taste for acidity - if you think it needs more lemon juice, then add some more.
3. Toss the pumpkin, feta, black olives, red onion and pine nuts through the salad. Serve!
NOTE:
this can be done without the red onion and pine nuts - it’s really only the pumpkin, feta, olives and rocket which are totally essential.
also, the pumpkin can be warm, cold or at room temperature - whatever suits you best. you could even roast the pumpkin a day ahead and whack into the fridge.