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
Olive and bean baked pumpkin
Pumpkin and peanut soup