Caramelised pumpkin salad wreath
Serves 8 Takes 20 mins
1.5kg pumpkin, seeded and cut into 3cm-thick wedges 30ml olive or avocado oil 60ml honey 250ml feta, cubed handful frozen cranberries, defrosted handful pecan nuts 2 handfuls mixed herbs (like parsley, coriander and mint)
FOR THE DRESSING 30ml olive or avocado oil 60ml white vinegar 10ml curry powder 30ml brown sugar 10ml soy sauce 1 Preheat oven to 220°C. Place the pumpkin on baking paper lined trays. Drizzle with oil and honey. Season. Bake for about 25 minutes or until caramelised. Cool to room temperature. 2 For the dressing, combine all the ingredients. Season. 3 Arrange pumpkin into a wreath and top with the feta, cranberries, pecans and herbs. Shake the dressing before serving with the salad.