Harissa roasted pumpkin & red onion salad with fetta.


INGREDIENTS.

  • 650g pumpkin cleaned & cut into wedges (approx 8 wedges) I used a Orange Hokkaido (also called Red Kuri)

  • 1 red onion cut into wedges

  • 100g fetta cheese

  • 1 tbsp harissa paste

  • 1 tbsp olive oil

  • 2 tbsp chopped pistachios

  • 1 tsp sumac

  • handful of coriander picked leaves

  • 125g natural yogurt

  • 1 tsp harissa

  • salt to taste


 

Pre heat oven to 180°c


Clean your pumpkin and cut into 8 small wedges along with the red onion & place in a roasting tray with olive oil, 1 tbsp harissa paste. Roast for about 30 to 40 minutes until tender and caramelised.


Meanwhile, mix 1 teaspoon of the remaining harissa paste with the natural yogurt & season to taste. This is going to be on the base of the plate and act as a dressing for your dish. Spread it out to cover the whole plate so you get some with each mouthful.


Once the vegetables are cooked season to taste with a pinch of salt & place on top of the harissa yogurt.


Garnish the vegetables with the chopped pistachios, sumac & picked coriander leaves.


Evenly crumble over the fetta cheese & enjoy hot or cold.

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