Pumpkin & walnut dip
Ingredients
500g butternut pumpkin, roasted
1 cup walnuts, toasted
100g feta cheese
½ cup Greek yoghurt
½ tsp cayenne pepper
2 tbs extra virgin olive oil
¼ cup parsley, chopped
Method
Heat the oven to 180C. Place the diced pumpkin on a tray lined with baking paper, drizzle with olive oil, season and bake until golden and soft (about 20 minutes). Leave to cool.
Add the walnuts to a blender and pulse until ground. Add the remaining ingredients (except the parsley) salt and pepper and blend until combined. Check seasoning and adjust. Garnish with parsley and serve.
