Roasted Pumpkin and Persian Fetta Dip Recipe

How to make Roasted Pumpkin and Persian Fetta Dip


  1. Preheat the oven to 180°C (160°C fan-forced). Place the pumpkin onto a flat baking sheet and drizzle with a tablespoon of the fetta oil. Season well and roast for 35 minutes or until tender and coloured at the edges. Set aside to cool.
  2. Meanwhile, preheat a chargrill to high. Brush the zucchini slices with a little of the fetta oil and grill on both sides until nicely coloured. Season and set aside.
  3. For the dip, place the pumpkin and ⅔ of the feta into a food proessor with the yogurt. Blitz until smooth. Season with salt and pepper.
  4. Spread the dip onto a board or platter and top with the zucchini ribbons and remaining fetta. Sprinkle over the lemon zest, pepitas and mint leaves.
  5. Drizzle with oil and serve with chargrilled sourdough.

Tip: The dip and zucchini ribbons can be made ahead and assembled when required.

Optional: You can substitute the kent pumpkin with butternut.