Roast pumpkin and red onion with white bean and feta toast
09 August 2019
Ingredients
- red onion, 2 (medium)
- balsamic vinegar, 3 tbsp
- honey, 1 tbsp
- olive oil, 2 tbsp
- pumpkin, 800 g (Kent)
- ground cumin, 1 tsp
- cannelini beans, 2 cans (drained and rinsed)
- danish feta, 200 g
- lemon juice, 1/4 cup
- olive oil, 3 tbsp (additional)
- ciabatta roll, 2-4 (sliced lengthwise)
- sumac, 2 tsp (optional)
- baby rocket, 120 g
- balsamic glaze, to taste
- pepitas, 2 tbsp
Instructions
- Preheat oven to 180°C. In a small baking tray, combine balsamic vinegar, honey, and 2 tbsp olive oil.
- Peel and halve onions transversely (not through the base) and place in tray face down. Cover with foil. When oven comes to temperature, bake for 40 minutes.
- Thickly slice the pumpkin, leaving the skin on. Arrange slices on a large oven tray, coat with olive oil, and sprinkle with cumin. Add pumpkin to oven and bake for 30–40 minutes, turning slices halfway through.
- Meanwhile, combine cannelini beans, feta, lemon juice, and 3 tbsp olive oil in a food processor or blender. Process until smooth.
- When vegies are almost cooked, toast ciabatta rolls. Slather the toast with white bean and feta dip and sprinkle with sumac if desired. Add one slice to each plate.
- Add baby rocket, 1–2 pumpkin slices, and half an onion to each plate. Sprinkle with pepitas and drizzle with balsamic glaze. Enjoy!