🎃 Roast Pumpkin & Feta Salad with Macadamia Dukkah

Serves: 4 (as a side) or 2 (as a meal)
Prep time: 15 mins   
Cook time: 30–35 mins
Skill level: Effortless. Seasonal. Instagrammable.

🧂 Ingredients

For the salad:
600g pumpkin (or butternut squash), peeled & cubed
2 tbsp olive oil
100g feta, crumbled
A handful of rocket or spinach
Salt & pepper
Optional: a drizzle of honey or balsamic glaze to finish

For the macadamia dukkah:
50g macadamia nuts
1 tbsp sesame seeds
1 tsp coriander seeds
1 tsp cumin seeds
Pinch of sea salt

🔥 Method

1. Roast the pumpkin.
Preheat oven to 200°C (180°C fan). Toss the cubed pumpkin with olive oil, salt and pepper. Spread out on a tray and roast for 25–30 mins until golden and tender. Let it cool slightly.

2. Make the dukkah.
While the pumpkin roasts, toast the macadamias in a dry pan for 2–3 mins until golden. Add sesame, coriander, and cumin seeds. Toast together for another 1–2 mins. Let cool, then crush everything with a pestle and mortar or food processor until crumbly, not dusty. Salt to taste.

3. Assemble the salad.
In a large bowl or serving platter, layer the roast pumpkin, rocket or spinach, crumbled feta, and a generous spoonful of dukkah.

4. Finish and flourish.
Drizzle with extra olive oil, a touch of honey or balsamic if desired, and another scatter of dukkah for crunch. Serve warm or at room temp.

💡 Little Tip
Dukkah keeps for weeks in a jar and is excellent on eggs, avocado toast, grilled chicken, or just spooned into your mouth when no one’s watching.