Roasted Pumpkin and Feta Cheese Salad
- 1 small pumpkin
- 100g butter, cut into small blocks
- Olive oil
- Salt and freshly ground black pepper
- 60ml honey
- 1 cos lettuce head
- 400g feta cheese
- 75g pomegranate seeds
- 10 baby radishes
Preheat the oven to 200°C.
Using a large metal spoon, scoop out the seeds and insides of the pumpkin. Use a sharp chef’s knife to cut slices of pumpkin, about 3cm thick.
Place the pumpkin slices on a baking sheet. Add butter and drizzle with olive oil. Season with salt and pepper. Roast for 20 – 25 minutes, depending on the thickness of the slices. Drizzle with honey and roast for another 20 minutes. Allow to cool.
Layer lettuce in a serving dish and arrange the pumpkin, feta, pomegranate seeds and radishes on top. Drizzle with a little olive oil to finish.