Mediterranean Roast Pumpkin Salad

Whip up this healthy summertime salad in a flash.

Serves 6-8

Prep

15M

Cook

34M

Total

49M

TIP: Dressing can be made a day ahead. Keep covered in the fridge. Whisk well before drizzling over the salad.

Ingredients

1/2 Kent pumpkin (1.3kg)

1 tblsp olive oil

320g punnet Mix-A-Mato Tomatoes, halved

1/2 cup split green olives, drained

1/2 red onion, thinly sliced

100g Greek feta, crumbled

Basil Dressing

1 cup lightly packed fresh basil leaves, plus extra to serve

1 clove garlic, crushed

1 tblsp pine nuts, toasted

1/3 cup extra virgin olive oil

2 tblsps lemon juice

Method

Wash pumpkin skin and pat dry. Cut pumpkin into 2cm-thick wedges. Remove seeds. Place on a large oven tray lined with baking paper. Drizzle over oil. Turn to coat. Season with salt and pepper.

Cook in a hot oven (200C) for 30 to 40 minutes, until tender and lightly browned.

Meanwhile, to make the dressing, process all ingredients in a food processor until smooth. Transfer to a jug. Season with salt and pepper.

Arrange pumpkin on a large platter. Top with combined tomatoes, olives, and onion. Sprinkle with feta. Drizzle over dressing. Garnish with extra basil leaves.

New Idea team