Roasted pumpkin salad with feta cheese

Ingredients

1 medium/large-sized pumpkin, I use the regular pumpkin but any pumpkin will do
150 gr. feta cheese
50 gr. pecans (or any other nuts of your choice)
100 gr. mixed salad (spinach, rocket, arugula, red chard etc.)
1 tbsp honey
1/2-1 tsp nutmeg
2 tbsp virgin olive oil
sea salt & black pepper

For the vinaigrette

1/4 cup balsamic vinegar
1/4 cup olive oil
sea salt & black pepper

Preparation

1. Preheat oven to 200 °C

2. Rinse the pumpkin as you are going to leave the peel on. Cut it into half and remove the seeds with a spoon. Cut the pumpkin into slim boats and place them on a parchment covered baking tray. Drizzle with honey, olive oil, nutmeg, salt & pepper, and bake in oven for 25-30 minutes until the pumpkin has become tender and golden. I let mine bake for longer because I really like the brown edges to pop up. Set aside to cool.

3. Make the vinaigrette by thoroughly whisking oil and vinegar. Add salt and pepper to taste.

4. Roast the nuts in a pan for about 5 minutes until golden (keep an eye on them!) and chop them.

5. Wash and dry salad leaves if necessary and put in a bowl or on a big dish. Add the baked pumpkin and toss it gently together with the salad and the vinaigrette. Use your hands to chunk up the feta cheese and top the salad with it. Sprinkle the roasted nuts on top.

6 Kindly ask company if they would like some fresh bread and grass-fed butter with that.

7. Proceed to admire the beautiful palette of colours before devouring it all in under 10 minutes.

Sevi

This recipe was taken (and only slightly adapted) from ‘A Tasty Love Story’ and has been a weekend-lunch-regular after my first go at it. Thanks Josephine!