Roasted Honey Pumpkin with Feta Salad
10 Mins Prep + 40 Mins Cooking
500g Pumpkin, peeled and chopped into small cubes
1 Red onion, thickly sliced
1 Red capsicum, deseeded, thickly sliced
2 cups Broccoli florets
80g Baby spinach
120g Feta, crumbled
1 tablespoon Olive oil
Coating the pumpkin
½ teaspoon Ground coriander
½ teaspoon Ground cumin
½ teaspoon Ground cinnamon
2 teaspoons honey
1 tablespoon virgin olive oil
- Preheat oven to 180C and line 2 baking trays with baking paper. Whisk together olive oil, honey, cumin, coriander and cinnamon in a mug. Place the pumpkin in a large bowl and pour the honey mixture over the pumpkin and toss until the pumpkin is well coated. Spread the pumpkin out on one baking tray.
- Place the other vegetables on the other baking tray in an even layer and drizzle with olive oil and toss until the vegetables are coated. Roast in the oven for 40 minutes, tossing the vegetables occasionally, until tender.
- In a large bowl, add the vegetables, feta and parsley. Drizzle with olive oil and squeeze over lemon. Toss together well and then serve.