Fall Roast Feta Pumpkin Salad

Preheat the oven to 200°C. In my experience, this is an important detail not to overlook to ensure even roasting of the pumpkin cubes.

Cut the pumpkin into 2cm cubes, ensuring they are similar sizes. This will help them roast more evenly and at the same rate.

Place the pumpkin cubes in a single layer on a baking tray. Drizzle them with the olive oil, it really enhances the flavor of the pumpkin as it roasts.

Season the pumpkin with salt and pepper. Pop them in the oven to roast for 25-30 minutes, or until they are soft and slightly caramelized. It's important to keep an eye on them so as not to burn or undercook the pumpkin.

While the pumpkin is roasting, toast the pumpkin seeds in a dry skillet over medium heat. Stir them regularly to ensure they don't burn. It should take about 5 minutes for the seeds to turn golden and start jumping in the pan. Toasting tends to release additional flavors locked in the seeds.

Once done, allow the pumpkin and seeds to cool. This is important because we don't want to wilt the rocket leaves or melt the feta cheese with the heat.

Wash and dry the rocket leaves, then arrange them on a large serving platter.

Scatter the cooled, roasted pumpkin pieces and crumbled feta cheese over the rocket leaves.

Drizzle the salad with honey — it adds a delicious and natural sweetness and contrasts wonderfully with the salty feta.

Sprinkle the toasted pumpkin seeds on top for that final touch of crunch.

Serve immediately and enjoy! The salad is best enjoyed fresh when the flavors are most vibrant.