Roasted Pumpkin, Walnut and Feta Salad
400g pumpkin flesh
4 garlic cloves
pinch of salt
2 tbsp olive oil
freshly ground black pepper
60g walnuts toasted in salt and olive oil
100g feta cheese (Homewood)
3 tbsp finely chopped fresh oregano
olive oil and balsamic vinegar for dressing.
Pre-heat the oven to 190C/Gas5.
De-skin and de-seed the pumpkin and chop into small cubes.
Crush the salt and garlic together to a smooth paste and then mix in the olive oil.
Place the pumpkin in a baking dish and stir in the garlic oil.
Roast the pumpkin in the pre-heated oven for 40 minutes or until the pumpkin is soft.
Leave the pumpkin to cool, add a good twist of black pepper.
Roast the walnuts with a little oil and salt in the oven for 5-6 minutes.
Crumble up the feta cheese and chop the oregano.
Make up a green salad of interesting leaves and fresh herbs, and edible flowers, and lay out on a salad plate. Scatter the roasted pumpkin over the leaves, sprinkle over the walnuts, oregano and feta.
Finish with a simple drizzle of good quality olive oil and balsamic vinegar.