Roasted Curried Pumpkin

with feta and coriander

Serves 4




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


Curry dressing

500 ml cab sav Forum vinegar

2 L curry oil

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.