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Roast pumpkin and feta salad

Serves: 4
Prep: 15
Cook: 30

    A great way to make a mid-week meal interesting, this vibrant salad is high in fibre and bursting with flavour, and it’s quick and easy to prepare.


    • 1 kg pumpkin, chopped and peeled
    • 1 tbs oil
    • 2 cloves garlic, finely chopped
    • salt and pepper to taste
    • ½ cup sun-dried tomatoes, drained and chopped roughly
    • ½ cup fresh parsley, chopped
    • 100g feta cheese, cubed
    • natural yoghurt (optional)


    1. Preheat oven to 200°C. 
    2. Place pumpkin onto a well oiled oven tray, sprinkle with garlic and season with salt and pepper. Mix well and cook for about 20-30 minutes until tender.
    3. When pumpkin is cooked, remove from oven and allow to cool. Arrange on a serving dish with sun-dried tomatoes, parsley, and feta cubes.
    4. Drizzle with natural yoghurt if desired.

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