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  • Recipe Room  »  Roasted Curried Pumpkin with Feta & Coriander



    • 600g butternut pumpkin
    • 80ml  extra virgin olive oil
    • 2 tablespoons Malay curry spice
    • 100g marinated feta cheese
    • 3 tablespoons chopped coriander leaves
    • 1⁄2 quantity curry dressing

    Roasted Curried Pumpkin with Feta & Coriander

    Salt-Grill---Curried-Pumpkin-with-feature image

    Pumpkin, feta and coriander are a thoroughly tried-and-tested flavour combination, and rightly so. The mixture of sweet, salty and citrusy zing guarantee satisfaction at the table. 


    Preheat the oven to 170°C

    Peel the pumpkin, chop into large cubes and discard the seeds. Place the pumpkin in a bowl.

    Add the olive oil and curry spice, season with sea salt and freshly ground black pepper and mix through.

    Arrange the pumpkin on a roasting tray and bake for 25–30 minutes, or until the pumpkin is golden in colour and just tender, turning a few times during cooking.

    Transfer the pumpkin to a warm serving bowl or platter. Crumble the feta over the top and scatter with the coriander. Drizzle with the curry dressing and serve.

    Salt Grill - HI RES Cover

    Recipe and Image from Salt Grill by Luke Mangan, published by Murdoch Books, rrp. $59.99.

    Submitted by
    Luke Mangan

    Tips and Tricks

    • If butternut pumpkin isn’t in season, red sweet potato has a very similar flavour, and can be easier to prepare.

    • Substituting fresh herbs for dried herbs can be a great option if you don’t have any fresh to hand or you know you can’t use it all. A general rule is to use the 3:1 ratio—use 3 times more fresh than dried. eg. 1 tablespoon chopped fresh mint equals 1 teaspoon dried.

    • Did you know you can marinate your own feta? Just pour some olive oil into a glass jar, add the herbs and spices of your choice, and finally some cubed feta. Store in the fridge.

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