Roast pumpkin, feta and pomegranate seed salad

The perfect ‘meal’ salad.

INGREDIENTS:

800g – pumpkin (butternut or Kent are good options)
2 tablespoons black sesame seeds
extra virgin olive oil + 1/3 cup for the dressing
1 teaspoon ground cumin
1 ripe pomegranate
200 g feta (Danish is my pick)
120 g rocket salad
handful fresh mint and/or parsley, finely chopped
approx. 2 tablespoons balsamic vinegar
1 tablespoon honey
sea salt and black pepper

Serves 6-8

METHOD:

Step 1: Preheat your oven to 180°C. Prepare the pumpkin by removing the skin, removing the seeds and straggly bits, and then chopping it into chunks (about 2.5 x ). Place the pumpkin on a baking tray and drizzle with olive oil, being careful not to flood the tray. Season well and add the cumin, then sprinkle over the sesame seeds. Bake in the hot oven for about 40 minutes, or until cooked and a little jammy and darkened around the edges. Set aside until cooled to room temperature.

Step 2: In a large, lovely bowl, add the washed rocket salad, pumpkin and feta, broken into chunks and scattered over the pumpkin.

Step 3: On a chopping board, preferably plastic due to stainage, cut the pomegranate in half. Using a teaspoon, gently pull the seeds away from the flesh, being careful not to squirt yourself in the eye (I have done this). It’s also not a bad idea to use gloves if you’re using an overly ripe pomegranate. Scatter the seeds and juices over the salad. I would use about ½ to ¾ of the seeds, but the quantity is purely up to you.

Step 4: To make the dressing, combine the olive oil, vinegar, honey and herbs, and season to taste. Whisk well to dissolve the honey. Pour over the salad just before serving and enjoy.