Roasted Pumpkin with Dukkah, Honey and Feta

This is an easy side packed full of flavour with little time on the tools. The spices and nuts in the dukkah complement the subtle sweetness of the pumpkin and the honey, and the parsley adds some freshness. 


1/2 crown of pumpkin
2 Tbsp olive oil
2 tsp honey
2 Tbsp parsley (finely chopped)
3 Tbsp dukkah
Pinch salt and pepper
1/4 cup crumbled feta (optional)


1. Preheat oven to 200 degrees celsius.

2. Peel the pumpkin and chop into approx. 2cm cubes. Coat in olive oil, salt and pepper. Pop in the oven for around 25-30 minutes or until cooked through and golden brown. (flip at half way for even cooking).

3. Once cooked, remove from the oven and drizzle over the honey while the pumpkin is still warm. Then sprinkle over the dukkah, parsley and feta if using.


Swap pumpkin for baby carrots.
Swap feta for 100g of grilled Haloumi.

If you don’t have parsley any tender herb would work, such a s coriander, mint or dill.

More Recipes