Pumpkin Wedges With Feta and Mint

Ingredients

• 800 gram butternut pumpkin
• 2 tablespoon olive oil
• 1 teaspoon ground cumin
• 1/2 teaspoon salt
• 80 gram feta
• 1/4 bunch mint
• 1/2 piece lemon

Instructions

1. 1Cut the pumpkin into wedges about 2 cm thick, leaving the skin on.
2. 2Toss the wedges with the olive oil, cumin and salt.
3. 3Lay half the wedges flat in the basket without stacking. A 5-6L basket fits about 400 g flat, so cook two batches.
4. 4Cook at 190°C for 10 minutes, then turn each wedge over with tongs.
5. 5Cook at 190°C for a final 5 minutes until the edges are browned and a fork slides in easily.
6. 6Repeat with the second batch and pile everything onto a platter.
7. 7Crumble the feta over the top, tear the mint on and squeeze lemon across.