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Updated: May 2, 2023

My friend Georgia gave me this recipe and it has since become one of my favourite salads. The roasted vegetables make it very hearty, so it’s a great lunch option. Or serve with steak or chicken for a delicious easy dinner.


½ medium-size pumpkin, cut into 1 cm (ó inch) cubes

2 red capsicums, sliced lengthways

1 red onion, cut into chunks

½ cup pumpkin seeds

2 tbsp balsamic vinegar

2 tbsp olive oil

3 cups rocket or baby spinach

100g feta


• Preheat oven to 200°C (390°F) and line a baking tray with baking paper.

• Place the pumpkin, capsicum, onion and pumpkin seeds on the tray and drizzle over the vinegar and oil.

• Mix the vegetables well, then spread them evenly on the tray.

• Bake for 35–45 minutes or until the vegetables are cooked and starting to brown. Allow to cool slightly.

• Just before serving, place the vegetables in a serving bowl, mix through the rocket or spinach and crumble over the feta.

Serves: 4-6

Prep Time: 10 minutes

Cooking Time: 35–45 minutes, plus cooling time

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