Roasted Pumpkin with Feta Cheese Salad
1 small pumpkin wedges
2 - 3 tbsp olive oil
1 tbsp lemon juice
Salt and pepper, to taste
2 - 3 garlic cloves (chopped)
1 green chilli (chopped)
2 tbsp mint roughly chopped
2 tbsp coriander roughly chopped
100g feta cheese crumbled
½ cup cooked chickpeas, drained and rinsed
½ cup roasted pumpkin seeds
Cut the pumpkin into 2 cm thick wedges.
Coat the pumpkin wedges with olive oil and roast at 200 C for 25- 30 minutes or until they are soft and golden.
Set aside to cool down.
Combine garlic, mint, coriander, lemon juice, chilli, chickpeas & feta cheese in a bowl.
Season with salt and pepper.
Combine pumpkin wedges and the mixture, toss gently.
Then sprinkle with roasted pumpkin seeds.