Honey & Szechuan Pumpkin Salad

Preparation time:
20 mins
Cooking time:
50 mins
Recipe provided by: New Idea

Spice up your pumpkin dish with this new twist on an old festive favourite!


Cooking oil spray
1.5kg piece jap pumpkin
1 tblsp honey
2 tsps soy sauce
½ cup olive oil
2 tsps Szechuan peppercorns, crushed
Sea salt, to taste
2 medium red chillies, diagonally sliced
4 spring onions, diagonally sliced
½ cup crumbled Greek feta cheese
¼ cup pepitas, lightly toasted


1 Lightly spray two large, non-stick roasting pans with cooking oil.

2 Wash pumpkin skin and pat dry. Remove seeds and membrane. Cut flesh into 12 wedges. Divide pumpkin between roasting pans. Combine honey, soy and half the oil in a small jug. Pour over both batches of pumpkin. Sprinkle over peppercorns. Season to taste with sea salt. Turn to coat.

3 Cook both pans in a moderate oven (180C) for 30 minutes, swapping oven racks halfway through. Carefully turn pumpkin over. Cook for further 20 minutes, or until golden and tender.

4 Meanwhile, heat remaining olive oil in a small saucepan over a medium heat. Add chillies and onions. Cook, stirring occasionally, for about 3 minutes, or until the onions are lightly golden. Drain on absorbent kitchen paper. Cool.

5 Arrange the warm pumpkin slices on a large serving platter. Sprinkle with Greek feta, chilli mixture and pepitas.


Butternut pumpkin can also be used in this recipe. Leftover pumpkin is delicious tossed through any salad.

New Idea
Carolyn Fienberg
Oliver Ford & Andre Martin

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