Roast pumpkin with watercress and goat feta
18/3/2010
Serves 4
Ingredients
| 500 g | Pumpkin, (peeled and sliced) |
| 1 to brush | Olive oil |
| 1 | Salt & freshly ground pepper, (to season) |
| 6 | Cherry tomatoes, (to 8 per person) |
| 1 tbsp | Balsamic vinegar |
| 3 stalks | Thyme |
| 2 cloves | Garlic, (finely diced) |
| 8 | Green beans, (to 10 per person, trimmed) |
| 1 bunch | Watercress, (or 4 handfuls with any coarse stalks removed, rinsed) |
| 20 g | Goat feta |
Directions
- Preheat oven to 200C. Brush each slice of pumpkin with olive oil, season and bake on a tray for 20 minutes or until tender.
- Put the tomatoes in a baking dish, coat generously with olive oil then add balsamic, thyme and garlic. Season and cook for 20 minutes.
- Blanch the beans in salted water until just cooked - 3-4 minutes, then drain. Arrange the pumpkin with the watercress and beans. Spoon over the tomatoes and juices then crumble over the feta
Wine Match
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