Preparation Time: 15 minutes + 20-30 minutes roasting time.
Makes: 4-6 starter-sized portions or 1 large platter of salad
6 large beetroots, lightly boiled, peeled and chopped into 2cm cubes
500g pumpkin, peeled and chopped into 2cm cubes
4-5 tablespoons extra-virgin olive oil
1 tablespoon good quality balsamic vinegar
Large handful of rocket or baby spinach leaves, washed
small splash of orange juice (freshly squeeezed if you can)
1 very finely sliced red onion
Sea salt and freshly ground black pepper to taste
300g Kingsmeade Castlepoint Feta
Preheat oven to 180º and place the diced pumpkin and lightly cooked beetroot on a baking tray. Drizzle them with 4-5 tablespoons of olive oil and season heavily with the salt and pepper. Bake at for 20-25 minutes, or until they are soft inside and crispy on the outside. Mix them around a few times so they do not burn on the base of the tray.
Sprinkle the roast vegetables with the balsamic vinegar and orange juice and pop back into the oven for another 5 minutes (this will start to caramelise).
Take the vegetables out of oven and let cool completely.
In a large bowl, put the roasted vegetables and all the other ingredients (except the feta), as well as more seasoning and a tiny splash more olive oil and give it all a good stir.
To serve, spoon salad on to serving plates and sprinkle with the crumbled feta on the top..