1.5kg (about ½ medium) crown pumpkin, peeled and coarsely chopped olive oil 2 tsp smoked paprika salt and freshly ground black pepper 150g rocket leaves ¼ cup toasted pine nuts
|1 ½ kgs||Crown pumpkin, peeled and coarsely chopped (Main)|
|1 to drizzle||Olive oil|
|1 to taste||Salt & freshly ground pepper|
|2 tsp||Smoked paprika|
|150 g||Rocket leaves|
|¼ cup||Pine nuts, toasted|
|¼ cup||Dried currants|
|½ cup||Sour cream, light|
|100 g||Creamy feta, crumbled (Main)|
|3 Tbsp||Mint, fresh, chopped|
- Heat oven to 200 degC. Place peeled and coarsely chopped crown pumpkin pieces in a roasting pan. Drizzle with a little oil, dust with smoked paprika, season with salt and pepper and toss well. Roast for 30 minutes, tossing once during cooking until tender and lightly caramelised. Remove to cool.
- To make dressing, combine feta, sour cream and lemon juice of 1 lemon in the bowl of a food processor. Process mixture until smooth. Season with salt and ground pepper and stir in chopped mint.
- Toss cold pumpkin with rocket leaves, spoon dressing over salad and scatter with pine nuts and dried currants.