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