Ingredients
½ whole kent pumpkin, seeded, cut into 2cm wedges
2 Tbsp extra virgin olive oil
500g mixed (baby and large) heirloom tomatoes, some halved, some sliced
50g baby kale or mesclun
¼ cup roasted flaked almonds
4 radishes, trimmed, thinly sliced
100g feta, crumbled
Dressing
⅓ cup extra virgin olive oil
2 Tbsp red wine vinegar
2 tsp maple syrup
1 tsp wholegrain mustard
Sea-salt flakes and freshly ground pepper, to season
1 Tbsp cider vinegar
Method
-
Preheat oven to 180 degrees C fan-forced (200 degrees conventional).
-
Toss pumpkin with oil on a large oven tray. Bake for 15-20 minutes until just tender and golden.
-
To make dressing, whisk all ingredients together in a jug. Season.
-
Combine pumpkin, tomatoes, leaves, almonds and radishes on a serving platter. Season. Drizzle with dressing, tossing well. Top with crumbled feta to serve.
COOK'S TIPS
- Serve salad warm or cold
- You can use sweet potato instead of pumpkin, and add red onion.
