Roasted pumpkin with pomegranate salad and cream of feta
tbspn pomegranade seeds
sprigs of parsley
sprigs of mint
Cream of feta
a bit of freshly ground pepper
Roast the pumpkin for 30 minutes at 200C. Remove from the oven and chop if you wish.
Prepare the bulgur wheat, drizzle with olive oil and mix with the chopped herbs, a bit of salt and pepper.
For the cream of feta, simply whizz in a food processor the Greek yogurt with crumbled feta and add a bit of freshly ground pepper if desired.
Place in a large platter the roasted pumpkin in pieces or the large slice and accompany with the bulgur wheat and cream of feta.
Note: you need approximately 1 large pumpkin wedge per person