At a glance
This autumn-inspired salad comes together in about an hour, with most of the time spent roasting sweet pumpkin and peppers until they're perfectly tender. The fresh greens, creamy feta, and a simple yogurt dressing create a light yet satisfying dish, with the peppers needing a bit of extra attention under the grill for that smoky touch.
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Roast the pumpkin
Start by roasting the pumpkin (you can roast it whole or cut into cubes) on a baking tray at 170°C until soft. After a while, add the whole pepper alongside it. Once the pumpkin is tender, take it out and continue roasting the pepper a little longer at a higher temperature under the grill.
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Assemble the salad
Remove the pepper, place it in a bowl and cover with plastic wrap so it steams. Once cooled, peel and chop the pepper. Wash and chop the salad leaves, then add the cooled pepper and pumpkin. Drizzle lightly with olive oil and season with salt and chilli.
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Make the dressing
Prepare the dressing from white yoghurt, oregano, olive oil and salt.
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