Ingredients
½ pumpkin or squash, peeled, deseeded
½ cup macadamia nuts
½ cup fresh parsley, chopped
50g feta cheese, cut into cubes
Rocket leaves, to serve
Caper and raisin dressing:
1 tablespoon capers
1 tablespoon raisins
1 red chilli, halved, seeds removed and chopped
1 clove garlic, crushed
5 basil or parsley leaves
2 teaspoon balsamic vinegar
½ lemon, juice of
80ml oil
Instructions
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Preheat oven to 180°C. Line a roasting dish with baking paper.
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Cut the pumpkin or squash into pieces. Spread over the baking tray and spray with olive oil. Season to taste. Roast in oven for 25 minutes.
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On another baking tray, spread the macadamia nuts. Toast the nuts in the oven for 10-12 minutes. Allow to cool.
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On a large serving platter or in a serving bowl, combine the pumpkin or squash with parsley and macadamia nuts. Drizzle over a little of the caper and raisin dressing. Toss together lightly to combine.
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Sprinkle the salad with feta cheese and a few rocket leaves. Serve with extra dressing on the side.
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To make the dressing, soak the raisins in a little warm water, then drain. Mix all the ingredients in a small blender or with hand held mixer. Season to taste.
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**Recipe via sanitarium.com.au.
