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Pumpkin Salad with Castello Marinated Fetta Cubes with Garlic and Herbs

Pumpkin Salad with Castello Marinated Fetta Cubes with Garlic and Herbs

Here’s one way to pimp up that pumpkin. Roasted, tasty, and mouth-watering juicy. Roasting the pumpkin will give it sweetness and concentrate the flavours but throwing in some Castello cheese gives this dish an awesome sweet and salty balance. Pumpkin has a real ability to absorb flavours, so the sweet salty spicy flavours work like magic here. There are many varieties of pumpkin out there but look out for smaller varieties that usually have a sweeter more intense flavour, such a Butternut Pumpkin!

4 servings
Garlic/Onionish Vegetable

ingredients

  • 185 g Castello® Marinated Fetta Cubes with Garlic and Herbs
  • 1 medium butternut pumpkin
  • ½ pomegranate
  • 1 green chilli
  • 1 bunch mint leaves
  • 1 tbsp pumpkin seeds
  • olive oil
  • 1 lemon, zest finely grated
  • sea salt
  • pepper

preparation

1. Preheat the oven to 180°C.

2. Carefully cut the butternut pumpkin into wedges. Place on a medium baking tray, drizzle with a little olive oil and season with salt and pepper, then place into the oven for 30-35 minutes until tender and golden, turning them after 20 minutes.

3. Whilst the pumpkin is cooking, prepare the other ingredients removing the seeds from the pomegranate; slice the chilli into thin slices, pick the mint leaves, zest the lemon and mix everything together in a small bowl and set aside.

4. When the pumpkin is tender, place on a large serving tray. Add the Castello fetta cubes and the remaining prepared ingredients. Finally sprinkle with the pumpkin seeds. Serve immediately.