Pumpkin and Feta salad


A perfect accompaniment to serve with roast lamb or beef, this is a nice twist to the usual roast vegetables, and it’s one of my favourites for a substantial quick and tasty lunch!

Prep time: 5 minutes
Cook time: 20 minute
Total time: 25 minutes
Serves: 4


  • ½ butternut pumpkin
  • 1–2 tablespoons olive oil
  • 1 teaspoon ground cumin
  • 200 g baby spinach leaves
  • ½ red onion, thinly sliced
  • 200 g feta
  • 1 handful pine nuts or sunflower kernels, toasted


  • ½ tablespoon wholegrain mustard
  • 2 tablespoons white condiment (white balsamic vinegar)
  • 6 tablespoons olive oil
  • 1 tablespoon honey


1Preheat oven to 200°C.

2Chop pumpkin into 2 cm squares, coat with olive oil and lay on a baking tray. Sprinkle with cumin and cook for 20 mins.

3To make dressing, shake ingredients in a jar until combined. Taste and adjust to your liking.

4Place spinach, red onion and roast pumpkin in a salad bowl or on individual plates, and crumble feta over the top.

5Pour dressing over salad and toss. Sprinkle with toasted pine nuts or sunflower kernels.


If you have leftover roast pumpkin from a roast earlier in the week, you can whip this salad up in less than 10 minutes.

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