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Of course, nothing beats a luscious antipasto like this one, using Kingsmeade artisan cheeses and New Zealand's finest produce. However, if you are Foodies like we are, you'll also enjoy the following simple recipes. Most of them have been suggested to us at the Farmer's Markets by our customers. Don't be too fussy with the measurements as all the recipes are very versatile.

Roasted Beetroot, Pumpkin and Castlepoint Feta Salad

Feta and beetroot - two ingredients that are a match made in heaven. The sweetness of the roasted beetroot and pumpkin goes so well with the piquant sourness of the feta. Add olive oil, salt, pepper... and there's little else you need to make a very elegant and tasty salad, which works particularly well as a starter.

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


  1. 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.

  2. 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).

  3. Take the vegetables out of oven and let cool completely.

  4. 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.

  5. To serve, spoon salad on to serving plates and sprinkle with the crumbled feta on the top..