Serves: 6
Time: 1 hr
I hate to admit that I am not the biggest fan of hot vegetables. This causes some anguish in winter when I crave something fresh and salady but can’t fathom spending $5.99 on a cucumber. As a cure when winter provides pumpkins galore, I make roast pumpkin salad. This recipe makes a ton of salad so feeds the whole flat, and makes banging leftovers for lunch.
Ingredients
- 1 small pumpkin
- 2 red onions (finely diced)
- 2 tomatoes (finely diced) (Up to you how much you want to spend. The taste is equally great without!)
- 200 g feta cheese
- 120 g mesclun salad mix or baby spinach
- 500 g risoni pasta
- 135 g pesto dip
- 6 Tbsp greek yoghurt
- 1 lemon juiced
- 2 tsp ground coriander
- 2 tsp ground paprika
- Salt
- Pepper
- Oil
Method
- Preheat your oven to 180°C.
- Chop the skin off your pumpkin, and slice into small bite sized cubes. Place onto a lined baking tray (may need to use two trays depending on pumpkin size), and pour over a little bit of oil, ground coriander, paprika, plus some salt and pepper. Toss until coated in the oil and spices, and place into the oven for approx. 35 mins.
- While the pumpkin is roasting, bring a large pot of water to the boil for the orzo. Once boiling add the orzo and cook according to packet instructions. Ensure you stir this every couple of minutes to prevent the pasta sticking to the bottom. Once cooked, drain and rinse with cold water.
- Remove the pumpkin from the oven once soft and brown on the edges, and add to a large salad bowl. Add in the red onion, tomato, orzo, and crumbled feta. Add the pesto, greek yoghurt and lemon juice and toss until combined.
- Add some pepper and a pinch of salt and mix in the fresh mesclun/spinach.
Enjoy with a protein of your choice for dinner or cold the next day for lunch :)