Serves: 6 - 8
INGREDIENTS
750g crown or butternut pumpkin, seeds removed, skinned, cut into 2cm thick wedges
2-3 bunches slim asparagus, woody ends snapped off
1 punnet cherry tomatoes
1 block firm feta cheese, approximately 200g
2 teaspoons cumin seeds
1 teaspoon black pepper
olive oil for coating vegetables
sea salt and freshly ground pepper
10cm-long bamboo skewers
sea salt and freshly ground pepper
10cm-long bamboo skewers
Dressing
1⁄4 cup olive oil
1⁄4 cup balsamic vinegar
2 teaspoons Dijon mustard
2 cloves garlic, crushed
3 tablespoons shredded mint
sea salt and freshly ground pepper
METHOD
Bring a pot of salted water to the boil and drop in the pumpkin wedges for 3-4 minutes. Drain, then dry on paper towels.
Using two skewers thread 5-6 spears of asparagus to make a raft. Continue until all the asparagus is skewered. This makes it very easy to turn the asparagus on the grill
Brush all the vegetables with olive oil and sprinkle with sea salt and pepper. Cook the vegetables on a grill – the asparagus 2-3 minutes each side, the pumpkin 4-5 minutes each side, and the tomatoes until seared but not mushy. Place the vegetables on a platter as they are cooked.
Coat the feta with oil then press in the cumin seeds and black pepper. Either grill the feta in one piece then break up over the salad, or cut it into cubes before grilling until golden and just beginning to soften but not melting.
Scatter the cheese over the vegetables and spoon over the dressing. Place any remaining dressing in a small bowl and serve alongside. Serves 6-8
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
![Braised Spring Vegetables]()
RecipeBraised Spring Vegetables
Article by Claire Aldous![Pan-fried Feta with Honey and Oregano Dressing]()
RecipePan-fried Feta with Honey and Oregano Dressing
Article by Claire Aldous![Baked Feta with Honey, Hazelnuts and Thyme with Dried Fig and Marsala Compote]()
RecipeBaked Feta with Honey, Hazelnuts and Thyme with Dried Fig and Marsala Compote
Article by Claire Aldous![Char-Grilled Veg with Asian Dressing]()
RecipeChar-Grilled Veg with Asian Dressing
Article by Claire Aldous
latest issue:
126
We start by sharing what’s on the dish team’s radar, what we’re watching, listening to and reading. Harry Butterfield puts a twist on his Nonna’s agnolotti, Malissa Fedele reminds us of the importance of fibre, and Phoebe Holden fulfils a long-held dream, sitting down with Yotam Ottolenghi. Autumn is an abundant time, we make the most with pumpkin, kūmara, cabbage, cauliflower, feijoas, apples and pears. We’re dishing up dinners for two, including a Chicken Dumpling Lasagne, alongside easy weeknight meals. We honour our mums, revisit timeless classics, and add a little baking challenge. This issue, we encourage you to slow down, to enjoy writing your shopping list, and spending time in the kitchen. Because even when life feels relentless, there’s always space to share something delicious.