Riverford Wicked Leeks
Roasted pumpkin and chilli feta toast recipe image

Print Roasted pumpkin and chilli feta toast

Toast topped with a delicious trio of salty feta, sweet roast pumpkin and hot chilli. This is a quick lunch or light supper dish with a side of crisp green salad.


Quick ideas  


  • 120g pumpkin, peeled & diced
  • Olive oil
  • 50g feta cheese
  • ¼ tsp dried chilli flakes
  • ¼ tsp dried herbs – use oregano, marjoram or mixed herbs
  • 1 large piece of toast (sourdough is good)
  • Salad leaves, to serve


  1. Heat the oven to 190˚C/Gas 5. Toss the pumpkin in olive oil in a baking dish, and bake in the oven for about 20 minutes, until soft and just turning golden.
  2. While the pumpkin is cooking, place the feta on a piece of foil in a small baking dish. Wrap the sides of the foil up to surround the cheese.
  3. In a small bowl, mix the chilli flakes, dried herbs and 1 teaspoon of olive oil. Pour over the feta and bake in the oven for 10 minutes (or grill for about 5 minutes).
  4. Mash the pumpkin with a fork, spread over the toast and spread over the feta, drizzling over any juices from the foil. Serve with salad leaves.
want to cook with fresh ingredients? try one of our award winning veg boxes