Amanda Laird: Roast pumpkin with watercress and goat feta

By Amanda Laird

Add a comment
Roast pumpkin with watercress and goat feta. Photo / Babiche Martens
Roast pumpkin with watercress and goat feta. Photo / Babiche Martens

Serves 4

500g pumpkin, peeled and sliced
Olive oil
Salt and pepper
6-8 cherry tomatoes per person
1 Tbs balsamic vinegar
3 stalks of thyme
2 garlic cloves, finely sliced
8-10 green beans per person, trimmed
1 bunch of watercress or 4 handfuls with any coarse stalks removed, rinsed
200g goat feta

1 Preheat oven to 200C. Brush each slice of pumpkin with olive oil, season and bake on a tray for 20 minutes or until tender.

2 Put the tomatoes in a baking dish, coat generously with olive oil then add balsamic, thyme and garlic. Season and cook for 20 minutes.

3 Blanch the beans in salted water until just cooked - 3-4 minutes, then drain. Arrange the pumpkin with the watercress and beans. Spoon over the tomatoes and juices then crumble over the feta.

- NZ Herald

Get the news delivered straight to your inbox

Receive the day’s news, sport and entertainment in our daily email newsletter

SIGN UP NOW

Have your say

1200 characters left

By and large our readers' comments are respectful and courteous. We're sure you'll fit in well.
View commenting guidelines.

© Copyright 2016, NZME. Publishing Limited

Assembled by: (static) on production bpcf05 at 29 Sep 2016 13:36:17 Processing Time: 1109ms