Baked Pumpkin with Feta and Lettuce

Baked Pumpkin with Feta and Lettuce

Health Rating
Prep Cook Ready in Servings
20 min 20 min 40 min 4


1 tbsp Balsamic vinegar
1/4 tsp Black pepper
1 tsp Coriander seed (cilantro)
1 tsp Fennel seed
100 gm Feta cheese (crumbled)
2 clove(s) Garlic (minced)
100 gm Gourmet lettuce mix (torn in pieces)
12 medium Green olives
3 tbsp Olive oil
400 gm Pumpkin (peeled and cut in 1- inch pieces)
1/2 pepper(s) Red chili pepper (also chile or chilli) (cut in thin strips)
1/4 tsp Salt


Preheat the oven to 220C / 425F.

Mash garlic, fennel, coriander, chili, a pinch of salt and a pinch of pepper in a mortar. Add 1-2 tbsp olive oil and mix well.

Peel and chop pumpkin into pieces. Then combine with mixture and bake for 20 minutes.

Place lettuce mix on a plate, add some salt and pepper, add half of olives and feta. Add the baked pumpkin on top, and pour the rest of olive oil and balsamic vinegar.

Put the rest of olives and feta over and serve.


Nutrition Facts

Per Portion

Calories 227
Calories from fat 160
Calories from saturated fat 49
Total Fat 17.8 g
Saturated Fat 5.5 g
Trans Fat 0.0 g
Polyunsaturated Fat 1.5 g
Monounsaturated Fat 10.1 g
Cholesterol 22.3 mg
Sodium 626 mg
Potassium 493 mg
Total Carbohydrate 11.2 g
Dietary Fiber 2.5 g
Sugars 3.6 g
Protein 5.5 g

Dietary servings

Per Portion

Milk Alternative 0.5
Vegetables 2.3

Energy sources

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Meal Garden, 326 1/2 Bloor Street West, Unit 4, Toronto, Ontario, M5S 1W5, Canada