spicy roast pumpkin, fetta & olive salad



  • 3 tbsp olive oil
  • 1/2 tsp ground cummin
  • 1/2 tsp cayenne pepper (or chilli powder)
  • sea salt
  • freshly ground black pepper
  • 800g pumpkin, cut into 2cm cubes
  • 100g baby spinach leaves
  • 150g fetta, crumbled
  • 20 kalamata olives, pitted


  •  1 tbsp red wine vinegar
  • 60ml (1/4 cup) olive oil

Preheat oven to 220C. Place the olive oil, cumin, cayenne pepper, salt and pepper in a bowl and stir to combine. Add the pumpkin and stir to coat. Transfer to a roasting tin and bake for 30 mins, or until the pumpkin is tender and slightly caramelised.
Whisk all the dressing ingredients together in a bowl until combined.
Divide the spinach leaves among four plates and scatter pumpkin, feta and olives over the top. Drizzle with dressing. Serves 4.

Variation:  add semi-dried tomatoes, roasted eggplant (bake in the same way as pumpkin) and fresh basil leaves.


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