2 tablespoon extra virgin olive oil (EVOO)
1 tablespoon cumin seeds, roasted and ground
1 tablespoon lemon juice
2 tablespoon of toasted seeds and nuts (coarsely grounded almonds, sunflower seeds, pumpkin seeds ad sesame seeds)
salt and freshly ground black pepper
100 g feta
2 tablespoon red wine vinegar
1 tablespoon chopped fresh mint
2 tablespoon extra virgin olive oil
1. Heat the oven to 180 degree celsius
2. Remove seeds and skin from pumpkins. Cut into wedges. Coat with a tablespoon of (EVOO) and rub with ground cumin, salt and pepper. Place on a baking tray and cook for 30 minutes, turning halfway through. Leave to cool.
3. Make the feta dressing by crushing the cheese with the vinegar and mint. Stir in the EVOO and add around 50ml of water to the desired consistency. Season with salt and pepper.
4. To serve, arrange the squash the wedges on a serving plate with the mizuna. Stir the remaining 1 tablespoon of EVOO and lemon juice into the hummus and drizzle over the salad. Add desired amount of dressing to the salad. Finish with the toasted seeds and nuts.
While great on its own, the salad also pairs well with the focaccia or sourdough freshly baked for you!
Recipe is adapted from LEON Happy Salads by Jane Baxter & John Vincent