Butternut pumpkin and feta salad

Photographer: HFG staff

This simple pumpkin and feta salad is really easy to make, and the addition of sage leaves gives it a fragrant kick. It's a salad rich in antioxidants, calcium and fibre - a nutritious and satisfying side dish.

Serves: 4

Time to make: 30 mins

Hands-on time: 10 mins

Ingredients

More weights & measures

1 medium butternut pumpkin, deseeded and cut into 1cm cubes (with skin on)
3 cloves garlic
1 teaspoon cumin seeds
¼ teaspoon dried chilli flakes
1 tablespoon olive oil
small bunch of fresh sage, finely chopped, or 1 teaspoon dried sage
200g feta

Instructions

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1 Preheat the oven to 200°C/fan 180°C/gas 6. Put the cubes of pumpkin in a roasting tin. Keeping the garlic cloves whole and unpeeled, bash them with the palm of your hand or the back of a wooden spoon – anything that will partially crush them. Add them to the roasting tin with the pumpkin, then sprinkle over the cumin seeds and chilli flakes.

2 Drizzle the olive oil over, season with black pepper and add the dried sage if you’re using it. Roast in the oven for around 20 min or until the squash is soft, starting to brown and the edges are starting to caramelise. If you’re using fresh sage, sprinkle it over now. Put the pumpkin in a large bowl and crumble the feta over it, then season with a little black pepper. Serve immediately.

Nutrition Info (per serve)

Calories 229 cal

Kilojoules 958 kJ

Protein 10.4 g

Total fat 13.4 g

Saturated fat 7.4 g

Carbohydrates 18.4 g

Sugar 9.8 g

Dietary fibre 4.4 g

Sodium 748 mg

Calcium 314 mg

Iron 2.1 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.