SPICY ROASTED PUMP­KIN WITH FETA AND OLIVES

Fairlady - - CHRISTMAS CHEER -

Serves 6 as a side Prep and cook time: 50 min­utes • 1 tea­spoon ground cumin • ½ tea­spoon cayenne pep­per • ¼ cup (60ml) pure maple syrup • ¼ cup (60ml) ex­tra-vir­gin olive oil • 800g Kent or Jap pump­kin,

cut into wedges • 8 cloves garlic, bruised • 100g pit­ted black olives,

halved • 100g feta cheese • 2 ta­ble­spoons fresh flat-leaf

pars­ley leaves

1. Pre­heat the oven to 220°C (200°C fan-forced).

2. Com­bine the cumin, cayenne, maple syrup and oil in a small jug.

3. Place the pump­kin and garlic in a shal­low bak­ing dish. Driz­zle with the maple syrup mix­ture and toss un­til well coated. Sea­son.

4. Roast for 25 min­utes or un­til ten­der and caramelised.

5. Serve the pump­kin and garlic topped with the olives, crum­bled feta and pars­ley. ✤

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