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Pumpkin, Feta and Mint Salad

By Richard Poynton - August 28, 2014

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Download the Pumpkin, Feta and Mint Salad recipe.

For 6 – 8
½lrg pumpkin – peeled and cut into chunks
1½ cups Greek yoghurt
2Tsps liquid from sweet mango chutney
1Tsp lime juice
1 fresh hot chilli – deseeded and finely chopped
½ cup mint leaves – coarsely chopped
¼tsp salt
100g feta – cut into squares

Steam the pumpkin until just cooked
Mix the yoghurt, chutney, lime juice, chilli, mint and salt
Just prior to serving mix the feta with the hot or cold pumpkin
Pour over the dressing

About Richard Poynton

Richard Poynton Richard is in love with food, a passion of his since school days. All his and Mouse’s travels have been based around food and wine, giving him experiences which have stood him in good stead for his food creations at Cleopatra. He bases all his dishes on flavour first and loves trying new ingredients and ideas – mixing and matching – to give a perfect balance on each plate.

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