Caramelised pumpkin, salty feta, rocket and toasted seeds, tied together with a Hot Honey dressing.
Serves: 4 | Prep: 15 min | Cook: 35 min
Ingredients
- 800 g pumpkin, peeled and cut into 3 cm chunks
- 2 tbsp olive oil, plus 3 tbsp for the dressing
- Salt and pepper
- 100 g baby rocket or spinach
- 100 g feta, crumbled
- 3 tbsp pumpkin seeds
- 2 tbsp The Flavorsmith Hot Honey
- 1 tbsp apple cider vinegar
- 1 tsp wholegrain mustard
Method
- Heat the oven to 200°C. Toss the pumpkin with 2 tbsp oil, salt and pepper. Roast 30–35 minutes, turning once, until golden and tender.
- Toast the pumpkin seeds in a dry pan for 2–3 minutes, until they start to pop.
- Whisk the Hot Honey, vinegar, mustard and 3 tbsp olive oil with a pinch of salt.
- Lay the rocket on a platter. Top with the warm pumpkin, feta and seeds.
- Drizzle over the dressing just before serving.
Chef's tip: Toss a spoonful of dressing through the pumpkin while it's hot from the oven — it soaks in and seasons it all the way through.