Ingredients
2 baby butternut pumpkins
½ cup honey
2 tbsp garlic salt
1 bag watercress
1 round SR4 Real feta
Olive oil
Salt and pepper
1 cup toasted walnuts or pecans
Budburst apricot vinegar (or white balsamic)
Method
Preheat oven to 180 degrees. Cut pumpkin in half and remove seeds. Then cut each half into four wedges. Place pumpkin and flat baking tray lined with baking paper. Drizzle with olive oil, honey and sprinkle over garlic salt. Roast for 20-25 minutes until golden and tender. Leave to cool to room temperature. Make a simple dressing using 1 part olive oil, 2 parts vinegar, salt and pepper. Taste
and adjust seasoning and acidity to suit. NOTE: balsamic vinegar will be more acidic than the apricot vinegar so if using the apricot vinegar add 1 part lime or lemon juice. Arrange watercress on a large serving platter. Place roasted pumpkin
decoratively throughout the watercress. Sprinkle with nuts and drizzle over dressing. Crumble over feta and serve immediately.
