My family love this simply with the roasted pumpkin, onions, tomatoes and garlic. It is really lovely served on the bed of spinach or rocket with the pine nuts for some crunch and the chilli for some spice.
Serves 4
| Ingredients | Optional ingredients which go very well with this salad |
| 500g Jap pumpkin, peeled and cubed 2 onions, red or brown 5 roma tomatoes 12 cloves garlic, skins on sea salt and cracked black pepper extra virgin olive oil sea salt and cracked black pepper long red chilli |
Pinch dried chilli flakes, optional and to taste Handful of rocket or baby spinach leaves ¾ cup pine nuts,toasted Garnish 75g crumbled Persian feta splash of white wine vinegar, or squeeze of lemon juice and drizzle of extra virgin olive oil parsley |
Preheat oven to 200ºC.
Prepare the vegetables; cube the pumpkin, leave the skin on if you like, peel and cut onions into quarters or eighths, depending on its size, cut tomatoes into quarters or eighths , again depending on their size, and smash the garlic cloves with the blade of your chef’s knife.
In a large roasting pan, roast the pumpkin, garlic, with skins on, chilli, salt and pepper with the oil. Roast for 30 – 40 minutes or until the pumpkin is tender and golden, and the onions and tomatoes are cooked.
While the pumpkin is roasting, toss the pine nuts in a small, dry frying and cook until golden and the oil in the nuts glistens. Set aside.
Plate the roasted vegetables on a flat serving plate, on a bed of rocket, and crumble the Persian feta decoratively around. Scatter with pine nuts and drizzle with a little extra olive oil and a good splash of white wine vinegar or a squeeze of lemon juice.
More from Geoff’s vegetable garden
