Kabocha feta salad

Kabocha and Feta salad


Preheat oven to 180ºC. Coat a non-stick baking tray with cooking spray. Arrange
pumpkin in one layer on tray, lightly coat with cooking spray and sprinkle with pepper. Cook kabocha for about 30 minutes or until it is golden and tender. Allow to cool.
Combine olives, feta, oregano and rocket on a serving plate. Add the cooled Kabocha. Toss gently.
Combine the balsamic vinegar and oil. Drizzle over the salad.

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