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.
2small pumpkins (1-1.5kg)- the smaller dense varieties are sweeter
1tspnfeta cheese- crumbled
1bulb of garlic- separate cloves but do not peel
olive oil- for drizzling
1tspndried oregano and chilli flakes
1pomegranate- break open and separate out the seeds
50gwalnut halves- optional. Roast to bring out the flavour
100gsalad leaves- mixed coloured varieties
For the dressing:-
2tbsp sherry vinegar
pinchof castor sugar
6tbspolive 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!).