Warm Pumpkin Pine Nut Feta Salad Recipes

Steps:

• Skin pumpkin and kumara. Dice into large cubes and either 1) boil until just cooked, or 2) if you have enough time, roast vegetables until just cooked instead.
• Toast pine nuts under a broiler (grill) until it smells like popcorn when they'll be just browning. Give them a shuffle every few minutes to keep them turned while they're toasting.
• Dice feta into smaller cubes.
• Mix together the oil, balsamic and wholegrain mustard. Toss the pumpkin, kumara, feta and pine nuts with the dressing and serve.

Steps:

• Preheat the oven to 220c place pumpkin on a baking tray and toss with olive oil garlic and salt and pepper.
• Roast in oven for 40 minutes or until cooked and golden.
• Remove and allow to cool.
• Evenly divide the pumpkin among the four pastry squares, placing in the centre.
• Top with oregano, feta and pine nuts. Drizzle with a little of the feta marinating oil.
• Bring 2 of the diagonally opposite corners together and pinch to seal along the edges.
• The base will be square the top will be a pyramid shape.
• Twist the top to seal where the four corners meet.
• Place the egg yolk and milk in a small bowl and whisk with a fork to make an egg wash for the pastry.
• Place the pasties on a baking tray and brush with the egg wash.
• Sprinkle with sesame seeds and sea salt and bake for 15 minutes or until golden brown.

Steps:

• Preheat oven to 200°C Mix pumpkin, oil and cinnamon then place on a cookie tray. Bake 15 minutes. Add red capsicum and garlic cook a further 10 or until cooked.
• Meanwhile, lightly toast pumpkin seeds in a fry pan.
• Place in salad bowl and with with feta, onion, basil and parsley.
• Mix together dressing ingredients and pour over salad. Sprinkle over pumpkin seeds and serve warm.

Steps:

• Heat oven to 400 degrees. Rub pumpkin with vegetable oil, and arrange in a single layer on a baking sheet. Bake until just tender all the way through, about 45 minutes. Remove, cool, cover, and refrigerate until needed. (May be done a day ahead.)
• In a small bowl, combine onion with lime juice, and steep for 15 to 30 minutes. Meanwhile, toss pine nuts in a small dry skillet over medium heat until lightly browned; remove from heat, and set aside.
• Add peanut oil and pumpkinseed oil to onion mixture, and mix well. In a large bowl, combine pumpkin, feta, radicchio, onion mixture and half the pine nuts. Mix everything gently by hand, and turn out onto a large plate or wide shallow bowl. Garnish with remaining pine nuts, and serve.