Roast Pumpkin with Persian Fetta & Pomegranate

Directions

1. Preheat oven to 180°C for a conventional oven.

2. Coarsely chop half a Kent pumpkin into chunks, keeping the skin on.

3. Place pumpkin pieces in large baking dish and generously drizzle with olive oil.

4. Add ½ teaspoon of Pumpkin Pie Spice and ½ teaspoon of salt, mixing thoroughly so all pumpkin pieces are evenly coated.

5. Bake for 40-45 minutes or until golden brown and a fork is easily inserted.

6. Meanwhile, coarsely chop a medium-sized bunch of parsley. Set aside.

7. Deseed half a pomegranate and set seeds aside.

8. When pumpkin is cooked, remove and let cool for 5 minutes before adding chopped parsley, pomegranate seeds and 3 heaped tablespoons of Persian Fetta.
   

To serve

1. Drizzle with additional olive oil and season with salt and pepper to taste.