Roast pumpkin, feta and grain salad

Name: Roast pumpkin, feta and grain salad recipe
Yield: 5
Ingredients: 1 x 1.7kg medium pumpkin (grey or butternut) peeled, cut into rough 6cm pieces; 1 large red onion, cut into thick wedge; 1/2 cup (125ml) extra virgin olive oil; 2 tbs toasted pepitas; 2 tbs toasted sunflower seeds; 2 tbs puffed quinoa (from specialty stores and health food shops); 1/2 cup flat-leaf parsley leaves, chopped; Finely grated zest of 1 lemon; Juice of 1 lemon; 160g feta, drained

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by Shannon Bennett

Chef

Dec 03, 2020

Shannon Bennett's roast pumpkin, feta and grain salad is lovely for a cool summer's evening or served alongside a BBQ feast.

1 x 1.7kg medium pumpkin (grey or butternut) peeled, cut into rough 6cm pieces
1 large red onion, cut into thick wedge
1/2 cup (125ml) extra virgin olive oil
2 tbs toasted pepitas
2 tbs toasted sunflower seeds
2 tbs puffed quinoa (from specialty stores and health food shops)
1/2 cup flat-leaf parsley leaves, chopped
Finely grated zest of 1 lemon
Juice of 1 lemon
160g feta, drained

Method

1.

Preheat oven to 200°C. Grease a large baking tray and line with baking paper.
2.

Place pumpkin and onion in a large bowl with 1/4 cup (60ml) oil. Season to taste and toss to combine. Transfer the pumpkin to the prepared tray and spread into a single even layer. Roast for 45 minutes, then scatter over the onion and roast for a further 20-25 minutes until both pumpkin and onion are roasted and caramelised. Transfer to a large serving platter and scatter over the seeds, puffed quinoa, parsley, lemon zest and juice. Drizzle with remaining 1/4 cup (60ml) olive oil and crumble over feta. Serve immediately.