Butternut Pumpkin (Squash), Roasted Hazelnut and Feta Salad |
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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 10 |
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We're in a middle of a week-long 40°C+ (104°F+) heatwave in Melbourne, so I was looking for something that is easy, healthy & is not going to require standing over a hot flame. I found this recipe on .auby Kylie Davis published in The Sydney Morning Herald Friday January 16, 2009 Ingredients:
1 cup hazelnuts |
1 1/2 kg butternut pumpkin, cut into 3cm pieces |
olive oil flavored cooking spray |
salt and pepper |
175 g marinated persian feta cheese, drained |
1/4 cup honey |
2 tablespoons balsamic vinegar |
1 tablespoon olive oil |
salt and pepper, to taste |
Directions:
1. Preheat fan-forced oven to 230°C /445°F (240°C if not fan forced).
2. While the oven is heating, place hazelnuts on to a baking tray, roast for 10-15 minutes until skins crack and nuts are roasted. Wrap in a clean tea towel and rub hazelnuts in tea towel to remove skins. Chop nuts and set aside.
3. Line a large roasting pan with non-stick baking paper and arrange the pumpkin in pan, spray with oil and season with salt and pepper.
4. Roast, turning once, for 15 minutes or until golden brown and tender. Cool to room temperature.
5. Place dressing ingredients in a screw-top jar and shake well to combine. Remove lid. Microwave on high (100 per cent) for 10 seconds or until honey is melted. Shake again to combine.
6. Combine pumpkin, hazelnuts and feta on a serving platter, drizzle with dressing and serve.
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