Ingredients
- 1 bunch heirloom carrots, scrubbed
- 2 x 500g nugget pumpkins, peeled, seeds removed, cut into 1.5cm cubes
- 1/4 cup (60ml) olive oil
- 1 tbs honey
- 1/4 cup vacuum-packed or freshly roasted peeled chestnuts, sliced (or use macadamias or pine nuts)
- 1/4 cup mint, roughly chopped
- 1/4 cup flat-leaf parsley, roughly chopped
- 50g feta, crumbled
CAPER & RAISIN DRESSING
- 1 tbs capers, rinsed
- 1 tbs raisins, soaked in warm water for 10 minutes, drained, chopped
- 3 anchovies in oil, drained
- 1 small garlic clove, finely chopped
- 5 basil leaves, roughly sliced
- 1 long red chilli, seeds removed, finely chopped (optional)
- 1/4 cup (60ml) extra virgin olive oil
- 2 tsp balsamic vinegar
- 2 tbs lemon juice
Directions
- 1.
Preheat the oven to 190°C. Meanwhile, place carrots in a pan of cold salted water, bring to the boil, then drain.
- 2.
Toss the pumpkin in a baking tray with 2 tbs oil and season. Roast for 10 minutes. Add the par-cooked carrots and drizzle with remaining oil. Cook for a further 10 minutes or until both are tender. Transfer to a bowl, toss with honey and cool to room temperature.
- 3.
Meanwhile, for dressing, pound capers, raisins, anchovies, garlic, basil and chilli to a coarse paste in a mortar and pestle. Stir in oil, vinegar and juice, then season.
- 4.
Add nuts and half the herbs to cooled vegetables with half the dressing, then toss to combine. Divide among bowls, top with feta and remaining herbs, then serve drizzled with remaining dressing.
Recipe courtesy of delicious.com.auServing size 2