Contact: 0482 945 547 - - Hagley, Tasmania.

Butternut Pumpkin, Roasted Hazelnut and Feta Salad

Ingredients - Serves Approx. 10

  • 1 cup roasted hazelnuts
  • 1 1/2 kg butternut pumpkin , cut into 3cm pieces
  • hazelnut oil
  • salt and pepper, freshly ground cumin
  • 175 g marinated persian feta cheese , drained

Honey and Balsamic Dressing

  • 1/4 cup honey
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon hazelnut oil
  • salt and pepper , to taste


  1. Preheat fan-forced oven to 230C /445F (240C if not fan forced).
  2. Line a large roasting pan with non-stick baking paper and arrange the pumpkin in pan, tosswith oil and season with cumin, salt and pepper. Roast, turning once, for 15 minutes or until golden brown and tender. Cool to room temperature.
  3. Place dressing ingredients in a screw-top jar and shake well to combine. Remove lid. Microwave on high (100 per cent) for 10 seconds or until honey is melted. Shake again to combine.
  4. Combine pumpkin, hazelnuts and feta on a serving platter, drizzle with dressing and serve.
  • Butternut Pumpkin, Roasted Hazelnut and Feta Salad