400gm pumpkin diced

250gm mild feta, (Danish)

¼ cup Roasted red capsicum

oil

2-2 ½ tsp Mistress of Spice Persian Advieh Blend

Place pumpkin in a roasting pan, drizzle with oil and sprinkle with the Mistress of Spice Persian Advieh. Toss to make sure all pieces are coated well. Roast in moderate oven (180oC) until well browned. (If you are roasting your own capsicum, place them on the tray also, brushed with a little olive oil.)

Allow pumpkin to cool. Place all ingredients in serving bowl and toss together, adding a little more oil (1-2tbsp) to moisten the salad.

Serve as side dish or as a snack or dip with your favourite savoury cracker.