Roasted Pumpkin with Whipped Feta + Honey Dressing
Prep time: 15 minutes
Cooking time: 40 minutes
Serves: 4
Ingredients
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¼ Kent pumpkin, cut into 2cm wedges
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1 ½ tsp sumac
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1 tsp salt
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½ tsp pepper
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1 ½ tbsp olive oil
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1 tbsp caramelised balsamic vinegar
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¼ cup pistachios, roughly chopped, to serve
Whipped Feta
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200g Danish feta cheese
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1 garlic clove, finely grated
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Zest and juice of 1 lemon
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2 tbsp unsweetened Greek yoghurt
Honey Dressing
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1 tbsp wholegrain mustard
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1 tbsp honey
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¼ cup olive oil
Crispy Sage
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½ bunch sage, leaves picked
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¼ cup neutral cooking oil, for deep frying
Method
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Preheat the oven to 200°C and line a baking tray with baking paper
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Place the pumpkin wedges on the prepared baking tray. Sprinkle over the sumac, salt and pepper. Drizzle with the olive oil and caramelised balsamic vinegar. Toss to coat the pumpkin well, then place into the oven. Bake for 40mins, or until soften and caramelised.
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To make the Whipped Feta: Add all ingredients into a blender And blitz for approx. 30 seconds, until smooth. Add 1-2 tbsp or of water if too thick to make it a bit runnier if desired.
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To make the Honey Dressing: Add all ingredients into a small mixing bowl, with a pinch of salt and pepper. Mix well using a whisk, until combined.
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To make the Crispy Sage: Add the neutral cooking oil to a small saucepan or frying pan over medium-high heat. Once hot, add 4-5 leaves at a time and cook for 10 seconds, until vibrant green. Remove from the oil and place on a plate lined with paper towel.
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To serve, smear some of the Whipped Feta on a platter, add the roasted pumpkin, drizzle over the Honey Dressing, drizzle over more whipped feta. Garnish with chopped pistachios and the fried sage leaves.
