I’m a wild fan of using up whatever is in my fridge.  This creation evolved in this exact way – using up a large pumpkin that was waiting to be devoured (let’s not limit it to this recipe, we’re mad for pumpkin, think pumpkin curry, and my famous pumpkin soup!)

So in the spirit of simple, delicious goodness, my Roast Pumpkin Salad should definitely make it’s way onto your table this winter weekend!

Roast Pumpkin Salad

1/2 a pumpkin, sliced into wedges (skin on if preferred)

4 tbsp. of goats feta

1 bunch of coriander

1 small red chilli

Olive oil or coconut oil

A handful of roasted walnuts chopped.

In a baking dish, arrange pumpkin and drizzle with oil and season with salt and pepper and place in a moderate oven for approximately 30 minutes or until golden brown edges begin to appear.

Meanwhile, chop chilli and coriander and set aside.

Once cooked, arrange on a dish.  Top with feta, coriander, nuts and chilli and serve immediately.  This would be delicious alongside a slow roast or BBQ.