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🍽️ Crispy Pumpkin with Pomegranate Feta Crunch

305 kcal · 30 min · 4 servings

Ingredients

• 1 kg pumpkin (e.g. butternut squash)
• 2 tbsp peanut oil
• 4 tbsp maple syrup
• salt
• pepper
• 1 pinch hot paprika powder
• 1 pinch ground cumin
• 2 pomegranates
• 40 g pine nuts
• 100 g feta
• 2 tbsp apple cider vinegar
• 2 tbsp lemon juice
• 10 g mint (0.5 bunch)

Instructions

1. 1. Peel the pumpkin, cut it in half, and scoop out the seeds.
2. 2. Cut the flesh into slices about half a centimeter thick.
3. 3. Whisk peanut oil, maple syrup, salt, pepper, paprika powder, and cumin in a small bowl.
4. 4. Toss the pumpkin slices in the spice mixture until well coated.
5. 5. Line a baking sheet with parchment paper and arrange the pumpkin pieces on it.
6. 6. Preheat the oven to 200 degrees Celsius conventional heat (or 180 degrees Celsius fan-forced).
7. 7. Bake the pumpkin for 20 to 30 minutes until crispy.
8. 8. Turn the pieces over once or twice during the baking time.
9. 9. Remove the seeds from the pomegranate and place them in a separate bowl.
10. 10. Toast the pine nuts in a dry pan until fragrant.
11. 11. Remove the pine nuts from the pan and let them cool for a moment.
12. 12. Crumble the feta cheese over the pomegranate seeds.
13. 13. Add vinegar and lemon juice and mix everything gently.
14. 14. Wash the mint and pat it dry.
15. 15. Pluck the mint leaves from the stems.
16. 16. Take the pumpkin out of the oven and let it cool for a few minutes.
17. 17. Divide the pumpkin among four plates.
18. 18. Distribute the pomegranate-feta mixture evenly over the pumpkin.
19. 19. Sprinkle the pine nuts and mint leaves over the top.
20. 20. Serve the salad immediately while warm.

Nutrition per serving

• kcal: 305
• Protein: 9 g · Fett/Fat: 17 g · Carbs: 29 g