1 pumpkin (approx 1kg), sliced into crescent moons around one inch thick
3 tablespoons olive oil
1 tablespoon dukkah
1 cup of fresh green herbs such as parsley, dill and mint
1 teaspoon pomegranate molasses
½ cup toasted almonds, roughly chopped
1 tablespoon olive oil, for drizzling
Preheat your oven to 180°C fan forced. Drizzle a baking tray with some olive oil and arrange separated slices of pumpkin – squeezing the pumpkin too close together makes it more likely to steam and less likely to get those delicious toffee edges. Finish with a little extra oil, sea salt and pepper.
Roast in the oven for 30 – 40 minutes, flipping once halfway through cooking, or until the pumpkin is tender and has those burnished edges. Remove from the oven and allow to cool to room temperature.
Arrange the cooled pumpkin on a platter or in a large salad bowl, and scatter with the tablespoon or so of dukkah. Roughly chop the herbs, before sprinkling on the pumpkin. Drizzle with the oil and the pomegranate molasses, crumble the goat’s fetta on top and sprinkle with the toasted almond pieces. This salad travels well so is a wonderful thing to eat at a picnic with friends or to take to work.
thank you for the recipe sweet pea darlin