Roast pumpkin and macadamia salad

Roast pumpkin and macadamia salad


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


  1. Preheat oven to 180°C. Line a roasting dish with baking paper.

  2. 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.

  3. On another baking tray, spread the macadamia nuts. Toast the nuts in the oven for 10-12 minutes. Allow to cool.

  4. 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.

  5. Sprinkle the salad with feta cheese and a few rocket leaves. Serve with extra dressing on the side.

  6. 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.

  7. **Recipe via