Mānuka Honey & Chili Roast Pumpkin Salad

Elevate your salad game with our delectable Mānuka Honey & Chili Roast Pumpkin Salad. Tender chunks of pumpkin are roasted to caramelized perfection with a drizzle of rich Mānuka honey and a touch of fresh chilli.

Tossed with fresh rocket, orzo, pomegranate seeds, and creamy feta cheese, this salad offers a symphony of flavours and textures in every bite. Perfect as a light lunch or a vibrant side dish, it's a celebration of wholesome ingredients that will leave your taste buds delighted and your senses satisfied.

Serves 4

Ingredients

• 1 kg Pumpkin, peeled and cut into bite sized pieces
• 2-3 tablespoons Mānuka honey
• 1/3 cup olive oil
• 1 Fresh chilli, finely sliced
• 2 Rosemary sprigs, leaves roughly chopped
• Cracked pepper and sea salt
• ¼ cup apple cider vinegar
• 2 cups cooked orzo (about 1 cup uncooked)
• 2-3 handfuls fresh rocket leaves ½ cup pomegranate seeds
• 70 grms feta cheese

Method

1. Pre-heat the oven to 180°C and line an oven tray with baking paper.

2. In a jar combine the Mānuka honey, olive oil, chilli, chopped rosemary and seasoning and whisk together.

3. Arrange the pumpkin pieces on the lined tray and drizzle over half the honey chilli mixture and toss all together to coat the pumpkin well.

4. Bake for 15-20 minutes until the pumpkin is tender and caramelising.

5. Add the vinegar to the remaining mānuka honey mixture - this will make the dressing for the salad.

6. When ready to serve, layer a serving platter with the orzo and rocket leaves, then scatter over the warm roasted pumpkin.

7. Crumble over the feta cheese and garnish with the pomegranate seeds.

8. Drizzle over the remaining mānuka honey & chilli dressing.

Tips

• Substitute couscous, quinoa or pearl couscous instead of orzo for a change
• This dish also works well with roasted kumara or cauliflower florets instead of pumpkin
• Add tofu, halloumi or goats’ cheese instead of feta