This pumpkin salad can be partially made a day ahead. With thin toasted pieces of ciabatta bread, red onion slices, and crumbled feta, it's packed with flavour.
- 800 g pumpkin, peeled, cut into 2cm pieces
- ⅓ cup extra virgin olive oil
- 2 x 90 g ciabatta rolls, cut into ½cm slices
- 1 clove garlic, crushed
- 200 g feta cheese, coarsely cumbled
- 1 tbsp fresh thyme leaves
- 1 tsp finely grated fresh lemon rind
- 1 pinch dried chilli flakes
- 2 zucchini, peeled into ribbons
- 1 small red onion, halved, thinly sliced
- 2 tbsp lemon juice
- 120 g mixed salad leaves
- Toss pumpkin with 1 tbsp of the oil. Season. Spread over an oven tray.
- Cook in a hot oven (200C) for about 25 minutes, or until tender.
- Meanwhile, toss bread with garlic and another 1 tbsp of the oil. Place on a separate oven tray.
- Toss feta with thyme, rind and chilli. Sprinkle over bread.
- Cook in same hot oven (200C) for about 10 to 12 minutes, or until golden.
- Combine warm pumpkin with zucchini, onion and half the croutons and feta. Drizzle over combined juice and remaining oil. Serve over salad leaves. Top with remaining croutons and feta.
Use a firm Greek-style feta. Pumpkin can be cooked a day ahead. Reheat or serve cold. Regularly check croutons while cooking, as some may brown quickly.
This recipe is…
Please note, nutritional information is approximate and based on the uncooked ingredients.
|- Saturated fat||10.9 g|
|Total carbohydrates||33.8 g|
|- Sugars||10.1 g|
|Dietary fibre||4.1 g|