Roasted Pumpkin Salad with Chilli, Pumpkin Seeds & Feta Cheese

I have to admit I get a little overexcited when pumpkins start to appear in the shops again! It’s a signal that summer is over, the days are getting shorter and, dare I say it, Christmas is on the horizon! I just love pumpkins (with the exception of pumpkin pie, which I have a thing about). They are packed with goodness, a fantastic veg to support your training and totally brimming with energy-boosting vitamins and phytonutritents. Try this delicious salad – it will put a smile on your face, boost the immune system and super-charge your energy levels …

Ingredients

To serve 4
  • 1 medium pumpkin or ‘queen’ squash
  • 50g pumpkin seeds
  • 1 tbsp olive oil
  • 100g rocket leaves or similar peppery-tasting salad leaves
  • Sea salt and freshly ground black estle & mortar
  • 1 small red chill, seeds removed and very finely chopped
  • 100g feta cheese, crumbled
  • 2 tbsp fresh coriander leaves, roughly chopped
  • 1 tbsp white balsamic wine vinegar
  • 2 tbsp extra virgin olive oil or pumpkin seed oil
 

Nutrition

Method

  1. Heat the oven to 200°C/400°F/gas mark 6.
  2. Peel the squash, cut it in half and scoop out the seeds. Cut it length ways, into wedges. Place the squash wedges in a bowl, drizzle over the oil and shake around so that they are well-coated with the oil. Lay the wedges onto a baking tray, sprinkle with a large pinch of sea salt, a few grinds of black and the crushed cumin seeds. Roast in the oven for about 25 minutes, until soft and slightly caramelised. Remove from the oven and leave to cool.
  3. Reduce the oven temperature to 160°C/325°F/gas mark 3. Roast the pumpkin seeds on a flat baking sheet for 5 minutes. Remove from the oven and cool.
  4. Arrange the salad leaves on a large, flat serving dish. Lay the squash slices on top and scatter with the pumpkin seeds, feta cheese, red chilli and coriander leaves. Whisk together the oil and vinegar with a pinch of sea salt and drizzle over the salad just before serving.

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