30 min

Roast Pumpkin Feta and Toppers Salad


  • 500g Pumpkin, cut into pieces
  • 50g Feta
  • 50g Vogel’s Café-Style Golden Toasted Toppers
  • 1 Orange, zested and juiced
  • Olive Oil
  • Cracked Black Pepper


  1. Place the diced pumpkin in a roasting dish, toss in 2 tbsp of olive oil and season with cracked pepper.
  2. Roast in medium heat oven until the pumpkin is soft and starting to brown.
  3. Once the pumpkin is cooked, place in the serving bowl, add the Vogel’s Café-Style Golden Toasted Toppers, crumble over the feta, sprinkle with the orange zest and gently mix.
  4. Combine orange juice with a little olive oil and drizzle over salad.

Share & Print

0 0 100 0