Tenina.com's Roasted Pumpkin Salad



  1. Preheat oven to 200°C and line a baking tray with paper.

  2. Prepare the pumpkin by cutting into thin wedges, leaving the skin on. Drizzle generously with EVOO, and season with salt, and roast approximately 20-25 minutes or until well browned and tender. Don’t over do it or the salad will break up too easily.

  3. Meanwhile, toast the seeds in a pan with more EVOO, salt and chilli flakes, tossing frequently to prevent burning. This will only take a couple of minutes at most. Allow them to cool.

  4. Assemble the salad by arranging the rocket onto a serving platter. Arrange the cooked pumpkin over, sprinkle with seeds and add the feta, being quite generous with the oil that the feta is marinated in.

  5. Drizzle with a little balsamic vinegar if desired. Serve.


Told you it was easy!

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