Butternut Pumpkin (squash), Roasted Hazelnut And Feta Salad

Total Time: 1 hr Preparation Time: 30 mins Cook Time: 30 mins

Ingredients

• Servings: 10
• 1 cup hazelnuts
• 1 1/2 kg butternut pumpkin, cut into 3cm pieces
• olive oil flavored cooking spray
• salt and pepper
• 175 g marinated persian feta cheese, drained
• 1/4 cup honey
• 2 tablespoons balsamic vinegar
• 1 tablespoon olive oil
• salt and pepper, to taste

Recipe

• 1 preheat fan-forced oven to 230°c /445°f (240°c if not fan forced).
• 2 while the oven is heating, place hazelnuts on to a baking tray, roast for 10-15 minutes until skins crack and nuts are roasted. wrap in a clean tea towel and rub hazelnuts in tea towel to remove skins. chop nuts and set aside.
• 3 line a large roasting pan with non-stick baking paper and arrange the pumpkin in pan, spray with oil and season with salt and pepper.
• 4 roast, turning once, for 15 minutes or until golden brown and tender. cool to room temperature.
• 5 place dressing ingredients in a screw-top jar and shake well to combine. remove lid. microwave on high (100 per cent) for 10 seconds or until honey is melted. shake again to combine.
• 6 combine pumpkin, hazelnuts and feta on a serving platter, drizzle with dressing and serve.