Spice roasted pumpkin with chilli and feta

Author: Liz Macri - Recipe Writer & Editor

Photographer: Mark O'Meara

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Love pumpkin? Try this low-calorie, coriander and chilli spiced side dish that is lifted by a crumble of feta.

Serves: 4 (as a side)

Time to make: 40 mins

Hands-on time: 10 mins

Ingredients

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700g pumpkin, skin on, cut in 8 wedges
2 teaspoons olive oil
1 teaspoon ground coriandercilantroX
1 fresh long red chilli, seeded, finely chopped
75g feta, crumbled
2 tablespoons chopped fresh flat-leaf parsley

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Instructions

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Preheat oven to 180°C. Line a baking tray with baking paper and place pumpkin wedges on in a single layer.
Drizzle with oil, then sprinkle with coriander and half of the chilli. Bake for 30 minutes, or until golden and tender.
Serve pumpkin topped with feta, parsley and remaining chilli.

Variations

Make it vegan: Use Greek-style Sheese instead of feta.

Nutrition Info (per serve)

Calories 120 cal

Kilojoules 500 kJ

Protein 5 g

Total fat 6 g

Saturated fat 2 g

Carbohydrates 10 g

Sugar 8 g

Dietary fibre 2 g

Sodium 270 mg

Calcium 110 mg

Iron 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.

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