Recipes and photos are AI created and editorially reviewed. Nutrition figures are estimates.
Wedges of sweet roast pumpkin with oregano and chilli, topped with crumbled salty feta, mint and lemon.
Side dish. Good with lamb souvlaki, grilled chicken or baked sea bream. Find a main
Equipment: Large roasting tin
Measures and names
Ingredients
- 600 g pumpkin, peeled and deseeded weight, cut into wedges
- 1 tbsp olive oil
- 1 tsp dried oregano
- 1 red chilli, thinly sliced
- 80 g feta, crumbled
- 1 lemon, zested and juiced
- 1 small handful of mint leaves
- Salt and black pepper
Method
- Heat the oven to 200°C (fan 180°C).
- Toss the pumpkin with the oil, oregano, half the chilli and some seasoning in a roasting tin. Roast for 30-35 minutes, turning once, until tender and golden at the edges.
- Transfer to a platter and squeeze over the lemon juice.
- Scatter with the feta, remaining chilli, lemon zest and mint and serve warm.
Swaps and tips
Use pumpkin or a firm-fleshed squash; if using butternut, halve the amount as it is higher in carbs. Thin-skinned pumpkins can be roasted with the skin on.
Easy variations
- Add a handful of black olives for the last 5 minutes
- Swap the mint for dill
- Drizzle with a little tahini
- Scatter with toasted pumpkin seeds
Nutrition estimated, per serving
| Protein | Carbs | Fibre | Fat | Calories |
|---|---|---|---|---|
| 5 g | 7 g | 2 g | 8 g | 120 kcal |
Values are estimates based on typical UK food composition data and will vary with brands and portion sizes.
Recipes are AI created and editorially reviewed; kitchen testing is ongoing. Made this recipe? .
Recipe from healthshelf.org
