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Roasted Pumpkin & Feta Salad

Serves 4

1 large bag mixed salad leaves
1 x 250g punnet cherry tomatoes, halved
1 200g block greek feta cheese
Balsamic glaze
1/2 pumpkin, seeds removed, skin left on chopped into same size pieces
Walnut oil or Olive oil
2 tsps dried rosemary
1 tsp onion powder
2 tsps garlic powder
1 tsp dried thyme
1 tsp dried basil
1 tsp dried oregano

Preheat the oven to 180°C
Mix together the dried herbs, garlic and onion powder
Add the chopped pumpkin to a deep large baking tray in one layer
Drizzle with just enough walnut oil to cover the pumpkin pieces then use your hands to mix and coat it. Add less to start and more if needed, the oil is just covering so important not to have oil pooling at the bottom.
Sprinkle over the dried mixture and use your hands to mix again
Bake until golden brown and cooked through. Set aside to cool.
To assemble place the lettuce leaves at the bottom, then tomatoes add the beautiful pumpkin then crumble lots of feta over the top.
Finally squeeze the balsamic glaze on top, you can make the glaze but for ease you can also just buy it ready made.

Great salad for sharing 😊

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