Spread a bit of sweet-spicy pumpkin or beetroot, spring onion, some garlic, salty feta, crunchy pinenuts and peppery olive oil on a piece of crispy sourdough - heaven on toast!
Ingredients for Spicy Roast Pumpkin with Feta
1 kg sweet, ripe pumpkin - cut into wedges
1 cup spring onion, cut into match sticks
3 tablespoons Papa’s Grove extra-virgin olive oil Robust
3 tablespoons balsamic vinegar
1 tablespoon maple syrup
1 garlic bulb, whole
1/2 teaspoons sea-salt
1/2 teaspoon black pepper
3 sprigs fresh thyme plus 1/2 teaspoon Papa's Grove oregano (or a good sprinkling of chili flakes)
1/2 cup crumbled feta
3 tablespoons toasted pine nuts, for garnish
1 medium roast beetroot, sliced into smaller wedges
Toasted sourdough, to serve
Execution:
1. Preheat your over to 200˚C. Cover beetroot in tin foil and roast for about 60-90 minutes until cooked through. Set aside to cool, then refrigerate. Once chilled, peel and slice into smaller wedges.
2. Preheat the oven to 200°C or 180°C fan. Arrange the pumpkin wedges in a large, shallow baking dish. Break the garlic bulb into cloves (unpeeled), and place in between the pumpkin.
3. Drizzle with 2 tablespoons balsamic vinegar, 1 tablespoon maple syrup, 2 tablespoons olive oil - rub liquids into pumpkin using your fingers. Sprinkle seasoning all over pumpkin (thyme leaves, oregano + chilli flakes). Roast for 20-25 minutes, or until slightly tender.
4. In the meantime, add a tablespoon of balsamic, extra virgin olive oil, a sprinkle of salt and pepper to spring onion. Add seasoned spring onion to the tray of pumpkin and roast another 15 minutes.
5. Once the pumpkin cooks through and has lightly caramelized, transfer everything on to a serving platter.
6. Add chopped roast beets to the serving platter, sprinkle generously with feta, a drizzle of extra virgin olive oil and some toasted pinenuts. Serve warm with thick slices of toasted sourdough.
