Roast pumpkin and feta salad
10/2/2009
Ingredients
| ½ | Pumpkin |
| 2 | Red peppers |
| 2 tbsp | Olive oil |
| 1 to taste | Salt & freshly ground pepper |
| 3 tbsp | Balsamic vinegar |
| 100 g | Feta cheese |
| ¼ cup | Fresh parsley |
Directions
- Heat oven to 180 degC. Cut pumpkin, skin and eeds removed and red peppers into chunks. Place in a large oven pan, drizzle with oil, season with salt and pepper and toss well to coat.
- Spread vegetables out evenly over the pan and roast for 30 minutes or until tender and golden brown. Remove to cool.
- Drizzle vegetables with balsamic vinegar and toss well. Serve scattered with feta and chopped parsley.
Wine Match
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