Roast pumpkin, pumpkin seeds and feta

Tam West

This is a great side dish for a roast, simple grilled meats or as a vegetarian meal with a salad.

Ingredients

500 g	Pumpkin, peeled, cut into chunky pieces. (Main)
3 Tbsp	Olive oil
50 g	Feta
50 g	Pumpkin seeds
1	Orange, freshly zested and juiced

Directions

1. Place the diced pumpkin in a roasting dish, toss in 2 tbsp of olive oil and season with cracked pepper.
2. Roast in a medium oven until the pumpkin is soft and starting to brown.
3. While the pumpkin is cooking, put the pumpkin seeds in a frying pan with a splash of olive oil and toast these on a hot element.
4. Keep the seeds moving until they brown a little, remove and drain on a paper towel.
5. Once the pumpkin is cooked, place in the serving bowl, add the pumpkin seeds, crumble over the feta, sprinkle with the orange zest and gently mix.
6. Dress with the orange juice and another tablespoon of olive oil.