Roasted pumpkin & fetta

Roast Pumpkin with Feta and Oregano. A delicious vegetarian dish which has a wonderful balance of flavour with the sweet roasted pumpkin and salty feta.


  • 2 small pumpkins (1-1.5kg) - the smaller dense varieties are sweeter
  • 1 tspn feta cheese - crumbled
  • 1 bulb of garlic - separate cloves but do not peel
  • olive oil - for drizzling
  • 1 tspn dried oregano and chilli flakes
  • 1 pomegranate - break open and separate out the seeds
  • 50 g walnut halves - optional. Roast to bring out the flavour
  • 100 g salad leaves - mixed coloured varieties

For the dressing:-

  • 2 tbsp sherry vinegar
  • pinch of castor sugar
  • 6 tbsp olive oil - extra virgin
  • salt & pepper - to season


  • Heat the oven to 200°C/400°F/gas Cut the pumpkin in half and remove the seeds and fibres then cut into wedges (you can peel the pumpkins first although the roasted skins have loads of flavour and give good texture to the salad). Tip into a roasting tin and add a little olive oil, the unpeeled garlic cloves, chilli flakes and oregano. Season well with salt and pepper. Mix so everything is coated with seasoned oil, then place in the heated oven and roast for about 30 minutes until tender.
  • Make a dressing by whisking the sherry vinegar with the sugar and some salt and pepper, then whisking in the extra-virgin olive oil.
  • When the pumpkin is cooked drizzle the dressing over the wedges. Spoon onto a serving plate. Add the feta, sprinkle with pomegranite nuggets and toss together.(Roasted walnuts also add a lovely healthy crunch!).
  • Serve with a salad leaves.