|500 g||Pumpkin (Main)|
|2 tsp||Curry powder|
|3 Tbsp||Tomato relish|
|1 cup||Risoni pasta (Main)|
|½ cup||Pumpkin seeds|
|½ cup||Fresh parsley|
|200 g||Feta (Main)|
|1 tsp||Iodised salt|
|1 to taste||Freshly ground black pepper|
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- Peel pumpkin, then remove seeds and cut into 4cm pieces. Crush garlic, then peel and chop finely. Heat oil in a large saucepan and add garlic, pumpkin and curry powder. Toss together for four minutes. Add relish and water and bring to the boil.
- Cook until pumpkin is just tender and liquid is absorbed. Cook risoni according to packet directions. Drain. Heat butter in a frying pan and toss breadcrumbs and pumpkin seeds until browned.
- Crumble feta and toss through pumpkin mixture with risoni, breadcrumb mix, feta, chopped fresh parsley, iodised salt and pepper.