Pumpkin & Feta Cheese Salad

14 Ingredients

Number of servings

2 ripe avocados
50grams mixed sprouts
1/2 bunch fresh mint, leaves picked
700grams butternut pumpkin, halved lengthways
4 spring onions, trimmed
extra virgin olive oil
1/2teaspoons dried oregano
1 lemon, juiced
1 pinch freshly ground black pepper
100grams feta cheese
1/2teaspoons cumin seeds
2tablespoons olive oil
1 dried red chilli
1 pinch sea salt ground (to taste)

Nutrition per serving

20% of daily energy intake*

Protein

Fat

Carbs

Sugars

Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.

Method

Step 1 of 3

Preheat oven to 200°C. Scrape the pumpkin seeds out of the pumpkin (leave for later) then cut into 3cm chunks and place in a large roasting tray. Drizzle with a lug of oil and season well. Sprinkle over the oregano, crumble over the dried chilli, and toss everything together well. Roast in the hot oven for 40-45 minutes, until golden and cooked through.

Step 2 of 3

Meanwhile, halve and destone the avocados, then cut into chunks. Place in a large bowl with the lemon juice and the same amount of extra virgin olive oil. Finely slice the spring onions and add to the bowl, then season well.

Step 3 of 3

Toast the pumpkin and cumin seeds in a hot, dry pan until golden. Leave to one side. When the pumpkin is ready, leave to cool for 5 minutes, then add to the bowl with the avocado. Tip in the toasted seeds, sprouts and mint leaves and toss well. Spread out on a serving platter and crumble over the feta cheese. Delicious!