Roast Pumpkin with Whipped Feta

1 Hour

1 Hour

Serves 8

Ingredients

• 1 medium pumpkin, cut into wedges

• 3 tablespoons olive oil

• 1 tablespoon dukkah

• 1 tablespoon honey

• Salt, pinch

• Freshly ground black pepper, to taste

• 200 grams feta cheese

• 1 clove garlic

• 1/4 cup Greek yogurt

• A handful of watercress

• Seeds from 1/2 pomegranate

Method

Preheat your oven to 200°C (390°F). In a small bowl, mix together the olive oil, dukkah, honey, salt, and pepper to form a paste. Rub this paste all over the pumpkin wedges, ensuring they are well coated. Arrange the pumpkin on a baking tray and roast in the preheated oven for 45 minutes, or until the pumpkin is tender and caramelized.

In a blender or food processor, combine the feta cheese, garlic, and Greek yogurt. Blend until smooth and creamy.

Once the pumpkin is roasted, arrange the wedges on a serving platter. Generously dollop the whipped feta over the warm pumpkin.

Scatter a handful of fresh watercress over the top and drizzle it with some olive oil and season it with some salt. Sprinkle with pomegranate seeds for a burst of colour and freshness.

Notes

If you can’t be bothered to make the whipped feta or don’t have a blender, skip it! Add some crumbled feta over the top of the pumpkin instead. If you want to make the whipped version, you can make this a few days ahead and store it in the fridge to save time on the day you want to serve it.