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Roasted pumpkin with pomegranate salad and cream of feta

Course: Salad
Cuisine: Modern Greek


  • 1/4 pumpkin
  • 100 gr bulgur wheat boiled
  • 5-6 tbspn pomegranade seeds
  • 3-4 sprigs of parsley
  • 3-4 sprigs of mint
  • pumpkin seeds
  • Cream of feta
  • 200 gr Greek yogurt
  • 100 gr feta cheese
  • 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