Cooking and Recipes in English
Pumpkin and Feta Salad
Since it’s Halloween, I’ve been thinking about pumpkin. Pumpkin is very good for you so finding ways to feed pumpkin to your family is a good idea. Not just at Halloween but all year round.
Everyone in my house likes pumpkin, and this salad is a family favourite.
It’s very quick and easy if you have left over roast pumpkin. However, it tastes so good, that’s its worth cooking pumpkin just for this salad.
If you have to cook the pumpkin, cut it into wedges. Leave the skin on but take the seeds out. Rub the pumpkin with a little olive oil and sprinkle it with salt and pepper. Heat the oven to 180C and cook the pumpkin until the orange flesh is soft. You’ll find it’s easy to take the skin off after it’s cooked.
- Two cups of cooked pumpkin cut into 1cm cubes.
- Half a cup of cubed feta cheese.
- Half a cup of nuts or seeds (almonds, pinenuts, toasted pumpkin seeds or sesame seeds).
- Toss the salad together gently with a dressing made from one tablespoon olive oil, salt and pepper to taste and a small amount of oregano.
Thoughts and notes
This salad is best with pine nuts but I often don’t have any. They are expensive and they are not available in all supermarkets. So I sometimes make it with almonds.
If your family doesn’t like feta cheese, try the salad with cubes of cheddar cheese or cream cheese.
Almonds go very well with cheddar cheese and sesame seeds are very successful with cream cheese.
If you buy your feta cheese marinated in olive oil, don’t worry about the salad dressing. Just take a spoonful of the oil out of the jar and use that!