Roasted Vegetable Salad with Feta
·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.
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.
Make the dressing
Prepare the dressing from white yoghurt, oregano, olive oil and salt.
Serve
Toss the vegetables gently with the dressing, then sprinkle with pumpkin seeds and crumbled feta cheese.