Roasted Curried Pumpkin with feta and coriander
1 large butter nut pumpkin
2 Tbsp curry spice
80-100 g marinated Feta
½ bunch chopped coriander leaves
4 Tbsp Extra virgin olive oil
500 ml cab sav Forum vinegar
2 L curry oil
200 g Luke Mangan curry powder
2 L olive oil and veg oil blend
Preheat the oven to 170 degrees
Peel the pumpkin and chop in large dice, add extra virgin olive oil and curry spice and mix well.
Place the pumpkin in a oven roasting tray and roast with golden colour on 170 degrees until just tender, mix a few time while cooking
Take out of the oven, place in a serving bowl, crumb feta and sprinkle with chopped coriander.
For the curry oil
Roast curry spice over a medium high heat then add the oil, bring back to a medium heat
Take off and leave for 24 hours, pass through filter paper.
For the curry dressing
Mix well and drizzle over the salad.