Roast pumpkin and feta salad
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|2 tbsp||Olive oil|
|1 to taste||Salt & freshly ground pepper|
|3 tbsp||Balsamic vinegar|
|100 g||Feta cheese|
|¼ cup||Fresh parsley|
- 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.