Cheese feta and green salad leaves combine perfectly with the sweet and spiced roasted pumpkin. Heavenly.
1/2 butternut squash/pumpkin
1 clove of garlic(chopped)
2 tbsp olive oil
spices(to your taste): cardamom, chili powder, ground ginger, dry coriander, turmeric, sea salt
50 g feta cheese crumbled
80-100 g mixed green salad(preferably baby rocket and beetroot leaf)
Dressing: 3 tbsp olive oil, fresh juice of 1/2 orange, 1 tsp balsamic vinegar
Preheat the oven to 200ºC.
Scoop the seeds out of the skin-off pumpkin, cut it into slices. Arrange the slices of pumpkin and chopped garic on a baking tray lined with baking paper. Drizzle with the olive oil and season with the spices. Cook the pumpkin in the oven for 30 minutes. Until it’s golden and tender. Allow to cool.
To make the dressing , stir the fresh orange juice and balsamic vinegar into the olive oil.
Serve the mixed salad leaves with the cooked slices of pumpkin. Crumble over the feta cheese and coat with the dressing.