Ingredients
1/2 Kent pumpkin (1.3kg)
1 tblsp olive oil
320g punnet Mix-A-Mato Tomatoes, halved
1/2 cup split green olives, drained
1/2 red onion, thinly sliced
100g Greek feta, crumbled
Basil Dressing
1 cup lightly packed fresh basil leaves, plus extra to serve
1 clove garlic, crushed
1 tblsp pine nuts, toasted
1/3 cup extra virgin olive oil
2 tblsps lemon juice
Method
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Wash pumpkin skin and pat dry. Cut pumpkin into 2cm-thick wedges. Remove seeds. Place on a large oven tray lined with baking paper. Drizzle over oil. Turn to coat. Season with salt and pepper.
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Cook in a hot oven (200C) for 30 to 40 minutes, until tender and lightly browned.
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Meanwhile, to make the dressing, process all ingredients in a food processor until smooth. Transfer to a jug. Season with salt and pepper.
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Arrange pumpkin on a large platter. Top with combined tomatoes, olives, and onion. Sprinkle with feta. Drizzle over dressing. Garnish with extra basil leaves.