Caramelised pump­kin salad wreath

Serves 8 Takes 20 mins

Your Family - - Contents -

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.

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