Curry-Roasted Pumpkin and Feta Salad with Pesto

Serves 4 

2 kg butternut squash
100 g feta
60 ml pesto (homemade or bought)
1 bag rocket
1 tablespoon mild curry powder
Olive oil

Preheat the oven to 210° C. Peel the pumpkin with a vegetable peeler and cut lengthways in half. Remove the seeds and chop into 3 cm cubes.

Transfer the pumpkin to a roasting dish, sprinkle with olive oil, curry powder, salt and pepper. Roast for 15-20 minutes in the oven or until the pumpkin is soft but still holding its shape. Allow to cool off slightly.

Crumble the feta and dress the rocket with olive oil, salt and pepper.

Lay the roasted pumpkin on a serving platter. Scatter over the crumbled feta and drizzle with the pesto. Top with the rocket and serve.

Also delicious as a side dish served with roast chicken.

We, the Amsterdam Flavours chefs, hope you enjoy this recipe as much as we do. If you have any questions on how to prepare it or just want to send us your feedback, you can reach us here Contact Amsterdam Flavours

Bilder & de Clercq's new recipes week 32

As you may know by now, we are the chefs behind Amsterdam hotspot, Bilder & de Clercq. Every week we develop 3 new recipes for the stores and we'll be keeping you updated with the week's newest recipes. This weeks new recipes are:

Sundried tomato ravioliMeatballs w:purslane mashChicken w:swiss chard