Pumpkin, Parsley and Pomegranate salad

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 Pomegranate

1⁄2 red onion, finely sliced

25g pumpkin seeds, toasted

25g sunflower seeds, toasted

2tbs Reggae Reggae Hot Sauce

Olive oil

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