Roasted pumpkin & Persian feta salad
  • 1 bunch kale
  • ⅓ pumpkin - skin on
  • Persian feta (I use The Cheese Board brand because I love it!)
  • 1 pomegranate
  • ½ cup pine nuts (toasted)
  • 1-2 tsp Sri Lankan Coconut spice mix (see link above to buy)(or spice of your choice) This one uses coconut, garlic, onion, turmeric, fennel, ginger, pepper, lime, chilli & salt to give you an idea of flavours.
  • For the dressing:
  • 1 garlic clove, grated
  • 2 tsp Persian feta + use the oil it comes in
  • ¼ cup olive oil in total (can just use from the feta or add extra if you need to)
  • juice ½ lemon
  • 1 tsp honey
  • Drizzle Pumpkin Seed oil (optional)
  1. Toast the pine nuts in the oven at 160C for about 10 mins. Remove and cool.
  2. De-seed the pomegranate - the best way to do this is to cut it in half (around the middle, not top to bottom), loosen it a little by gently pulling the edges apart, then hold the half in your hand (seeds facing down) over a bowl and tap on the skin with a wooden spoon. The seeds will fall into your hand and through your fingers into the bowl. Keep hitting until the seeds are removed.
  3. Cut the pumpkin into medium sized chunks, leaving the skin on. Toss in oil (I use macadamia oil) and sprinkle with the spice mix.
  4. Roast pumpkin at 180C for about 30-40 mins, turning part way through. Remove once browned and cooked.
  5. Remove the kale from the stems and break into bite sized pieces. 'Massage' the leaves as you go - ie rub them in your fingers a little, as this softens the leaves a bit and makes them easier to eat.
  6. For the dressing, mix in a bowl: garlic, olive oil, 2 tsp persian feta, lemon & honey. Add a little water to thin it out if you need to.
  7. To assemble: lay the kale on a platter, place the pumpkin & blobs of feta over it, sprinkle with pomegranate & pine nuts. Drizzle with the dressing and pumpkin seed oil if you have it.
Recipe by Annabel Bateman | What Annabel Cooks at