Roasted Pumpkin Salad with Feta and Greek Yoghurt Dressing

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PREP TIME: 30 minutes

Pumpkin 350 g

Feta 100 g

Walnuts 80 g

Baby mixed leaves 150 g


  1. Preheat oven to 200°C.
  2. Peel and dice pumpkin into 1cm cubes. Place pumpkin onto oven tray, season with oil salt and pepper and roast for 15-18 minutes.
  3. While pumpkin is roasting, wash and dry baby leaves and chop walnuts.
  4. Remove pumpkin from oven and cool for 5 minutes.
  5. Gently combine baby leaves, pumpkin and walnuts on a serving platter. Crumble over feta.
  6. To serve, drizzle with Birch and Waite Greek Style Yoghurt, Feta and Dill dressing.

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