Pumpkin, Rocket & Feta Salad2017-04-28
- Servings : 4
- Prep Time : 15m
- Cook Time : 30m
- Ready In : 45m
- 1⁄2 tsp ground cumin
- 1⁄2 tsp ground cayenne
- 2 tbsps extra-virgin olive oil
- 1kg pumpkin, seeded, cut into 2cm cubes
- 100g rocket leaves
- 150g feta, cubed
- 3 tsps red wine vinegar
- 60ml olive oil
- 1 small onion, finely chopped
Preheat oven to 220°C. Combine the cumin, cayenne and oil in a bowl and season with salt and pepper. Add the pumpkin and toss well to coat. Transfer to a roasting dish and roast for 30 minutes or until the pumpkin is just tender and starting to brown.
To make dressing, place the vinegar in a bowl with a good pinch of salt and whisk until salt has dissolved. Gradually add oil and whisk until mixture thickens, then stir in onion. Toss the rocket with the pumpkin and feta and olives. Add to a bowl and drizzle dressing over.