Quick ideas
Roasted pumpkin and chilli feta toast
Toast topped with a delicious trio of salty feta, sweet roast pumpkin and hot chilli. This is a quick lunch or light supper dish with a side of crisp green salad.
Ingredients
- 120g pumpkin, peeled and diced
- olive oil
- 50g feta cheese
- ¼ tsp dried chilli flakes
- ¼ tsp dried herbs - use oregano, marjoram or mixed herbs
- 1 large piece of toast (sourdough is good)
- salad leaves, to serve
Method
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Step 1
Heat the oven to 190°C/Gas 5. Toss the pumpkin in olive oil in a baking dish, and bake in the oven for about 20 minutes, until soft and just turning golden.
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Step 2
While the pumpkin is cooking, place the feta on a piece of foil in a small baking dish. Wrap the sides of the foil up to surround the cheese.
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Step 3
In a small bowl, mix the chilli flakes, dried herbs and 1 teaspoon of olive oil. Pour over the feta and bake in the oven for 10 minutes (or grill for about 5 minutes).
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Step 4
Mash the pumpkin with a fork, spread over the toast and spread over the feta, drizzling over any juices from the foil. Serve with salad leaves.
