Roasted Pumpkin, Risoni and Feta Salad

Name: Roasted Pumpkin, Risoni and Feta Salad
Yield: 4
Cuisine: Mediterranean
Ingredients: 2 cup Spinach (2 cups spinach, roughly chopped); 1 ½ cup Orzo (1.5 cups risoni (small pasta)); 500 g Pumpkin (500g pumpkin, cut into small cubes); 2 pieces Red Bell Pepper (2 large red capsicums, cut into chunks); 60 g Feta Cheese (60-80g feta cheese, crumbled — up to 80); ½ cup Pine Nuts (1/2 cup pine nuts, toasted); 2 tbsp Extra Virgin Olive Oil (2 tablespoons extra virgin olive oil); ½ piece Lemon (1/2 lemon, juice squeezed); 0 pieces Basil (Handful basil leaves, roughly chopped); 1 tsp Caster Sugar (1 teaspoon caster sugar OR 1 teaspoons pure maple syrup); 0 pieces Sea Salt (Sea salt); 0 pieces Black Pepper (Cracked Black Pepper)

A Mediterranean salad featuring roasted pumpkin, red bell pepper, risoni pasta, spinach, and feta, dressed with an olive oil-lemon-basil vinaigrette.

Mediterranean

Servings4

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Vegetarian
Pescatarian
Halal

Steps

1Preheat your oven to 200°C. Place the pumpkin and red capsicum on a baking tray. Drizzle with olive oil (staple), sprinkle with salt and pepper, and toss to coat. Roast in the preheated oven for about 25-30 minutes or until the veggies are tender and slightly caramelised.
2While the veggies are roasting, cook the risoni according to the package instructions. Drain, run under cold water and set aside.
3In a small bowl, whisk together the extra virgin olive oil, lemon juice, chopped basil, sugar or maple syrup, and season with salt and pepper.
4In a large mixing bowl, combine the cooked risoni, roasted pumpkin, red capsicum, and chopped spinach. Pour over half the dressing and toss gently to coat everything evenly. Crumble over feta cheese and toasted pine nuts. Add the remaining dressing if you think you need it.