Roast Pumpkin, Fetta, Almond

& Red Capsicum Salad

This salad makes a great meal in itself. Roasting the vegetables brings out their natural sweetness beautifully, and amps up the antioxidants in the red capsicum so that they can be absorbed more easily. It travels quite well, so makes an easy portable lunch, especially if you pre-roast the vegetables and keep them in the fridge. Other roast vegetables such as eggplant, zucchini or potatoes can also be used (including any leftovers from a roast dinner you might have handy).
Serves: 2 by itself or
4-6 as a side
Preparation time: 10 minutes
Cooking time: 20 minutes
Cooling time: 10 minutes

1/4 butternut pumpkin
1 red capsicum
Large handful of greens such as baby spinach or rocket
1/2 cup roasted almonds
100g fetta, crumbled into large chunks
1 tblsp balsamic vinegar
3 tblsp olive oil
Several sprigs of lemon thyme, chopped (optional)
Roast Pumpkin, Fetta, Almond & Red Capsicum Salad


Preheat oven to 200C. Cut pumpkin into 2cm chunks. Rub outside of capsicum in olive oil and toss the rest through the pumpkin in a shallow roasting tray. Roast the pumpkin and the capsicum (leave it whole) for about 20 minutes until pumpkin is tender and beginning to brown.
Allow vegetables to cool. Peel skin from the capsicum and remove stem and seeds. Slice into ribbons.
Combine all ingredients, including oil from pumpkin, in a bowl.
*Recipe by Elise Ruthenbeck