We love pumpkin simply roasted like this, served as vegetable or as a warm ‘salad’ – it is a real family favourite and is usually one of our Christmas day vegetables as it is fine served at room temperature. Serves 4
| Ingredients | Garnish |
| 500g pumpkin, cubed with skin on or off
3 onions, peeled and cut into quarters 3 garlic, with skins on, crushed with knife blade 4 tomatoes, cored and quartered Extra virgin olive oil 1-2 tsp chilli flakes – to your taste Sea salt and cracked pepper |
150g Danish feta, crumbled
3 tbsp chopped chives Drizzle extra virgin olive oil
|
Pre-heat the oven to 180°C.
Prepare the vegetables, toss well with the extra virgin olive oil, sea salt and freshly cracked pepper and place onto a baking paper lined oven tray.
Roast for 40 – 50 minutes. If you like the pumpkin with some dark caramelised tinges, turn up the oven for the last 10 minutes to 200°C.
Arrange on a flat serving dish and sprinkle with the feta and chives and another drizzle of the extra virgin olive
