Roasted Pumpkin And Feta Salad Recipes

Steps:

• Preheat oven to 200°C Mix pumpkin, oil and cinnamon then place on a cookie tray. Bake 15 minutes. Add red capsicum and garlic cook a further 10 or until cooked.
• Meanwhile, lightly toast pumpkin seeds in a fry pan.
• Place in salad bowl and with with feta, onion, basil and parsley.
• Mix together dressing ingredients and pour over salad. Sprinkle over pumpkin seeds and serve warm.

Steps:

• Soak the quinoa in a saucepan with 3 cups (750ml) water for 15 minutes. Place the saucepan over high heat and bring to the boil.
• Reduce heat to low and cook, covered, for 15 minutes or until all the water is absorbed, then set aside.
• Preheat oven to 220°C (425°F).
• Place the pumpkin and half the oil on a baking tray and toss to coat.
• Roast for 10 minutes then add the onion and roast for a further 10-15 minutes or until pumpkin is tender.
• Mix together the vinegar, sugar, coriander, chickpeas and quinoa.
• Top with pumpkin, onion and feta and serve.

Steps:

• Preheat fan-forced oven to 230°C /445°F (240°C if not fan forced).
• While the oven is heating, place hazelnuts on to a baking tray, roast for 10-15 minutes until skins crack and nuts are roasted. Wrap in a clean tea towel and rub hazelnuts in tea towel to remove skins. Chop nuts and set aside.
• Line a large roasting pan with non-stick baking paper and arrange the pumpkin in pan, spray with oil and season with salt and pepper.
• Roast, turning once, for 15 minutes or until golden brown and tender. Cool to room temperature.
• Place dressing ingredients in a screw-top jar and shake well to combine. Remove lid. Microwave on high (100 per cent) for 10 seconds or until honey is melted. Shake again to combine.
• Combine pumpkin, hazelnuts and feta on a serving platter, drizzle with dressing and serve.