Ingredients 600 g peeled pumpkin
½ tsp dried oregano
1 dried red chili
1 - 2 ripe avocados
juice of 1 lemon
3-4 spring onions
½ tsp cumin seeds
50 g sprouts
½ bunch fresh mint, leaves only
100 g feta cheese
Preheat the oven to 180° fan forced.
Scrape out the pumpkin seeds and keep for later, and then cut pumpkin into 3 cm chunks.
Place on a roasting tray and drizzle with a bit of oil and season well. Sprinkle over the oregano, crumble over the dried chili, and toss everything together.
Bake in the oven for 40 - 45 minutes, or until golden and cooked through, but not mushy.
Meanwhile, halve the avocados and cut into chunks. Place in a large bowl and add the lemon juice plus a similar amount of olive oil.
Finely dice the spring onions and add to the bowl, then season well with salt and pepper, if desired.
Toast the pumpkin and cumin seeds in a hot, dry pan until golden.
When the pumpkin is ready, leave it to cool for about 5 minutes, then add it to the bowl with the avocado. Tip in the toasted seeds.
Next add the sprouts, mint leaves, and toss well.
Either crumble the feta cheese over it in the bowl, and mix, or crumble on top once you have served each plate.