Pumpkin and Feta Salad

Indulge in vibrant flavours and textures with our Beetroot, Pumpkin, and Feta Salad. This colourful dish combines earthy roasted beetroot, sweet pumpkin, and creamy feta cheese, creating a harmonious blend that’s both visually appealing and deliciously satisfying.

Ingredients

2L Vegetable Stock
1 bunch Baby Beetroot (about 12), trimmed
2 Garlic Cloves, crushed
500g Butternut, cubed
200g Mezé Feta, cubed
1/2 cup Parsley
1 tsp Dried Oregano
1 tbsp White Wine Vinegar
1 tsp Dijon Mustard
5 tbsp Vegetable Oil
Salt and Black Pepper to taste

Directions

Combine 1 litre of the stock, beetroot and 1 clove of garlic in a saucepan.

Simmer over medium heat and cook until tender (25-30 minutes).

Drain (discard the liquid and garlic), peel and halve the beetroot and set aside to cool.

Combine 1 litre of the remaining stock, butternut and 1 clove of garlic in a saucepan, bring to simmer over medium heat and cook until tender (15-20 minutes). Drain (discard liquid and garlic) and combine with the cooled beetroot.

Whisk an emulsion using the vinegar, mustard and olive oil and dress the vegetables.

Toss in the Feta and herbs and serve.