Ingredients (serves 4-6)
1kg Jap pumpkin, cut into 4cm wedges, skin on
2 teaspoons ground cumin
1 teaspoon dried crushed chillies
Sea salt & cracked pepper
Extra-virgin olive oil
½ cup Persian feta
½ cup hazelnuts, roasted
1 red onion, thinly sliced
2 tablespoon red wine vinegar
1 tablespoon honey
2 tablespoon extra-virgin olive oil or grapeseed
- re-heat the oven to 180°C (350°F). Arrange pumpkin in a single layer on a lined baking tray. Drizzle with oil, scatter over ground cumin, chilli flakes and season with salt and pepper. Bake for 22-30 minutes until tender and golden. Set aside to cool.
- Place hazelnuts on an oven tray and roast for 8-10 minutes, or until lightly coloured and skins are blistered. Wrap nuts in a kitchen towel and let steam about 1 minute. Rub nuts in towel to remove loose skins and cool completely.
- For the dressing: Combine honey, vinegar and oil in a bowl and whisk to combine, season to taste.
Place rocket on a platter and arrange pumpkin wedges on top. Scatter with Persian feta, hazelnuts and red onion slices and serve with the dressing on the side or drizzle over as desired.
You can use your favourite type of pumpkin if desired.