Our Warm Roast Pumpkin & Feta Salad with HVOC Burnt Fig Balsamic Vinegar is a simple combination of sweet roasted pumpkin, creamy feta and fresh rocket. The burnt fig balsamic adds a rich, fruity finish that ties the flavours together beautifully, making this salad the perfect accompaniment to roasted meats or a satisfying light lunch.
Serves: 4
Prep time: 10 minutes
Cook time: 30 minutes
Ingredients
- 700 g pumpkin, cut into bite-sized pieces
- 2 tbsp Hunter Valley Olive Co. Mild and Fruity Olive Oil
- Salt and freshly cracked black pepper
- 100 g baby rocket or spinach
- 100 g Danish feta, crumbled
- 2 tbsp Hunter Valley Olive Co. Burnt Fig Balsamic Vinegar
Method
- Preheat the oven to 200°C (180°C fan-forced).
- Place the pumpkin on a baking tray, drizzle with Hunter Valley Olive Co. Mild and Fruity Olive Oil, and season with salt and pepper.
- Roast for 25–30 minutes, or until golden and tender.
- Arrange the baby rocket or spinach on a serving platter and top with the warm roasted pumpkin.
- Sprinkle over the crumbled feta.
- Finish with a generous drizzle of Hunter Valley Olive Co. Burnt Fig Balsamic Vinegar and serve immediately.