Pumpkin, roasted hazelnut and feta salad
"On Summer days, or whenever our extended family gets together, my job is to be on Salad Patrol."
Photo: Steve Brown
Have your say
- 1 cup hazelnuts
- 1.5kg butternut pumpkin, cut into 3cm pieces
- Olive oil cooking spray
- Salt and pepper
- 175g marinated persian feta cheese, drained
- Honey and balsamic dressing
- 1/4 cup honey
- 2 tbsp balsamic vinegar
- 1 tbsp olive oil
Preheat fan-forced oven to 230C (240C if no fan). While the oven is heating, place hazelnuts on to a baking tray, roast for 10-15 minutes until skins crack and nuts are roasted. Transfer to a clean tea towel, wrap to secure. Rub hazelnuts in tea towel to remove skins. Chop nuts and set aside. Line a large roasting pan with non-stick baking paper. Arrange the pumpkin in pan, spray with oil and season with salt and pepper. Roast, turning once, for 15 minutes or until golden brown and tender. Cool to room temperature. Place dressing ingredients, salt and pepper in a screw-top jar and shake well to combine. Remove lid. Microwave on high (100 per cent) for 10 seconds or until honey is melted. Shake well to combine. Combine pumpkin, hazelnuts and feta on a serving platter, drizzle with dressing and serve.