John Myers
Baked Pumpkin with Feta and Salad
The perfect baked pumpkin with feta and salad recipe with a picture and simple step-by-step instructions.
- 1 Pc. Hokkaido pumpkin, approx. 1 kg
- Salt
- 4 tbsp Olive oil
- Possibly pumpkin spice, like pumpkin king from Herbaria
- 2 Pc. Onions
- 1 Pc. Clove of garlic
- 8 Pc. Cloves
- 2 Pc. Bay leaves
- 2 tbsp Capers
- 3 tbsp Dark balsamic vinegar
- 2 tbsp Agave syrup or apple syrup
- 2 tbsp Pumpkin seed oil
- Salt pepper
- 150 g Feta
- 200 g Rocket or other salad
- Halve the pumpkin, remove the seeds and cut into 1 cm thick wedges. Place on a baking sheet lined with baking paper and drizzle with 2 tablespoons of olive oil. Salt and sprinkle with a little pumpkin spice if you like, then bake in the preheated oven on the middle rack for about 20 minutes at 200 degrees (or convection 180 degrees).
- You can now prepare the dressing for the salad: halve the peeled onions and cut into fine rings. Heat 2 tablespoons of olive oil in a pan and sauté onions, cloves and bay leaves for a few minutes over medium heat. Squeeze in the garlic and sauté briefly.
- Now add the balsamic vinegar and agave syrup and bring to the boil briefly. Stir and remove from stove after approx. 1 minute. Fish out the cloves and bay leaves. Add capers and pumpkin seed oil and season everything well with salt and pepper.
- Cut the feta into small cubes and sprinkle over the pumpkin wedges. Bake in the oven for another 10 minutes. Wash the lettuce, chop it if necessary and distribute it on plates. Arrange the pumpkin wedges with feta cheese on top and drizzle everything with the dressing.
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