This makes a zingy, refreshing vegetarian salad, great at any time of the year.
1⁄2 pumpkin (about 750g), cubed
2 garlic cloves, chopped
1⁄2 red pepper, sliced
100g Feta cheese, crumbled
Parsley, small bunch
200g cherry tomatoes, halved
1⁄2 red onion, finely sliced
25g pumpkin seeds, toasted
25g sunflower seeds, toasted
2tbs Reggae Reggae Hot Sauce
2 limes, juiced
Preheat the oven to 180º. Place the pumpkin on a tray, coat with 1tbs olive oil and the Reggae Reggae Hot Sauce. This X-HOT BBQ sauce packs a great punch, we go through a lot of this stuff in our kitchen!
Bake for 25 mins. Add the red pepper and bake for a further 10 minutes. Take out of the oven and set aside to cool.
When it has cooled add the other ingredients and mix well in a bowl.
Dress the salad with equal parts olive oil and lime juice and season with salt and pepper.
This is the second of my trio of pumpkin recipes…check out