Spice-roast pumpkin salad with creamy feta dressing

NZ Woman's Weekly 17/6/2006

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Serves 6

Serves 6 1.5kg (about ½ medium) crown pumpkin, peeled and coarsely chopped olive oil 2 tsp smoked paprika salt and freshly ground black pepper 150g rocket leaves ¼ cup toasted pine nuts

Ingredients

1½ kg	Crown pumpkin, peeled and coarsely chopped
1 to drizzle	Olive oil
2 tsp	Smoked paprika
150 g	Rocket leaves
¼ cup	Pine nuts, toasted
¼ cup	Dried currants
1 to taste	Salt & freshly ground pepper

Ingredients

100 g	Creamy feta cheese, crumbled
½ cup	Sour cream, light
1	Lemon
3 tbsp	Mint, fresh, chopped

Directions

Heat oven to 200 degC. Place peeled and coarsely chopped crown pumpkin pieces in a roasting pan. Drizzle with a little oil, dust with smoked paprika, season with salt and pepper and toss well. Roast for 30 minutes, tossing once during cooking until tender and lightly caramelised. Remove to cool.
To make dressing, combine feta, sour cream and lemon juice of 1 lemon in the bowl of a food processor. Process mixture until smooth. Season with salt and ground pepper and stir in chopped mint.
Toss cold pumpkin with rocket leaves, spoon dressing over salad and scatter with pine nuts and dried currants.