~ 4 Servings ~ Time 1 h 15  ~ Preheat oven 200C ~ 1 week in the fridge ~


  • 300 g pumpkin

  • 1 cup (150 g)crumbled feta or goat’s cheese

  • 50 g rocket

  • 4 tbsp extra virgin olive oil (60 ml)

  • 5 tbsp (40 g) Pumpkin seed

  • 1 tbsp Soy sauce (15 ml)

  • salt and pepper, to taste


  1. Preheat the oven to 200°C

  2. Peel and cut the pumpkin into bite sized cubes

  3. Place pumpkin in a single layer on a baking tray and drizzle with 2 Tablespoons of the olive oil and the soy sauce. Season with salt and pepper and bake for 30-40 minutes. Remove from oven and let cool.

  4. To serve, place the rocket in a large serving bowl and scatter pumpkin and feta over the top.

  5. Sprinkle with the Pumpkin seed (optionally toasted on a hot dry pan for 1-2 minutes) and finish by drizzling the last 2 Tablespoons of olive oil over the top.

  6. Store in a container in the refrigerator for up to one week.

Nutritional data

Original recipe @ Low-Carb Roasted Pumpkin Salad with Feta & Rocket