Roast pumpkin and pepita salad


”You won’t have to waste any of the roast pumpkin in this easy side dish recipe – use up the roast flesh, skin and pepita seeds and mix with labne or feta to make a tasty salad.”



Step 1

Preheat oven to 200C/180C fan forced. Line a large baking tray with baking paper.

Step 2

Remove the seeds from the pumpkin and set aside. Cut pumpkin into 2cm-thick slices. Place on prepared tray. Drizzle with 1 tablespoon olive oil. Roast, turning halfway, for 20 minutes.

Step 3

Rinse the pumpkin seeds and pat dry. Add to tray with the pumpkin and roast for a further 20 minutes or until golden. Transfer pumpkin and seeds to a serving plate.

Step 4

Add the honey, apple cider vinegar and remaining olive oil to the warm baking tray. Stir well to make a dressing. Drizzle half the dressing over the pumpkin mixture. Season. Top with labne and mint and drizzle with the remaining dressing.

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