Roast pumpkin & orzo/risoni salad

4 servings

Cooking time: about an hour

Dressing:

¼ c olive oil

2 T red wine vinegar

1 t lemon pepper seasoning

1 t honey

Salad:

500 g pumpkin, peeled and cut into small chunks

1 red onion, cut into wedges

2 red peppers, cut into chunky pieces

1 t crushed garlic

1 t oregano

2 T olive oil

1 cup orzo/risoni or other small pasta shapes

150 g feta cheese, cut into cubes (optional)

2 T fresh baby basil leaves or chopped parsley

Method:

1. Prepare the dressing. Combine all the ingredients in a bowl and whisk until well blended. Set aside.
2. Place the pumpkin, red onion and red peppers in a roasting dish. Add the garlic, oregano and olive oil, and mix thoroughly. Cook in a preheated oven, 200°C, for 40 – 45 minutes or until the vegetables are cooked and golden brown.
3.  While the vegetables are roasting, cook the pasta. Add the orzo to a pan of boiling salted water and cook for 5 – 7 minutes or until just tender. Drain thoroughly. Rinse the orzo under cold running water, then drain.
4.   Combine the orzo and vegetables, and stir in the dressing. Place the mixture on a serving platter. Top with the feta cheese, if used, and the basil or parsley. Serve at room temperature as a light meal, or with meat or chicken.

TIPS:

Try pumpkin seeds in place of the feta cheese. Add ¼ cup to the vegetables 10 minutes before the end of the cooking time.