Pumpkin & walnut dip
Ingredients
500g butternut pumpkin, roasted
1 cup walnuts, toasted
100g feta cheese
½ cup Greek yoghurt
½ tsp cayenne pepper
2 tbs extra virgin olive oil
¼ cup parsley, chopped
Method
Heat the oven to 180C. Place the diced pumpkin on a tray lined with baking paper, drizzle with olive oil, season and bake until golden and soft (about 20 minutes). Leave to cool.
Add the walnuts to a blender and pulse until ground. Add the remaining ingredients (except the parsley) salt and pepper and blend until combined. Check seasoning and adjust. Garnish with parsley and serve.
READ MORE
Kolokotes
READ MORE
Chickpea, pumpkin and kale salad
