autumn salad with mint cream




Prep Time


Cook Time

The Mint Cream brings this simple roast vegetable salad to a whole new level.



For the autumn salad

  • ½ pumpkin
  • 2 purple kūmara
  • 3 carrots
  • ¼ cup olive oil, plus extra for toasting the nuts
  • 1 teaspoon garlic salt
  • Ground black pepper, to taste
  • 2 tablespoons pumpkin seeds
  • 2 tablespoons sunflower seeds
  • 2 tablespoons sesame seeds
  • A little salt
  • 50g mesclun salad greens

For the mint cream

  • 125g sour cream
  • 50g creamy feta — mashed
  • 1 tablespoon chopped fresh mint


For the autumn salad with mint cream

  • Preheat the oven to 190°C (170°C fan bake). Line 2 baking trays with baking paper.
  • Peel the pumpkin, kūmara and carrots and cut them into bite-size pieces. Place in a large bowl, add the oil, garlic salt and pepper and toss to coat.
  • Arrange the vegetables in a single layer on the prepared trays and cook for 25–30 minutes or until golden and tender.
  • Heat a little oil in a small pan and toast the pumpkin, sunflower and sesame seeds with a little salt.
  • To make the Mint Cream, combine all the ingredients in a bowl and mix until smooth. Add a little water if the mixture is too thick.
  • To serve, toss the roast vegetables and mesclun on a serving platter. Drizzle with the Mint Cream and sprinkle with the toasted seeds.