Everyday Gourmet's pumpkin and feta salad
Serves 4
1 butternut pumpkin, cubed
1 red onion, finely diced
1 red capsicum, finely diced
½ cup pumpkin seeds
1 bunch spring onions, finely diced
1 small handful chopped coriander
1 small handful chopped Italian parsley
1 small handful chopped basil
1 cup diced feta
Dressing
2 Tbsp lemon juice or balsamic vinegar
6 Tbsp olive oil
½ tsp crushed garlic
salt and pepper to taste.
Place diced pumpkin on a baking tray with a little olive oil, salt and pepper.
Bake until al dente - if it's cooked too much it won't hold its shape. Allow to cool.
Mix cold pumpkin, spring onion, red onion, seeds, capsicum and herbs. Add dressing and mix again, gently.
Lastly, add feta and just give a little toss to mix through the salad.
To make dressing, mix all ingredients together.
Requested by Jenny Clifford of Dunedin.
Nicola Pryde of Everyday Gourmet in George St, Dunedin, has supplied this recipe.
If you have enjoyed a dish in an Otago cafe or restaurant and would like the recipe, write to Ask a Chef, Features, Otago Daily Times, PO Box 181, Dunedin, or email odt.features@odt.co.nz, including your name, address and a daytime telephone number, and we will request it.
