Once a month I attend a food swap at a local park. People bring food they have grown in their gardens, we lay it all out on a table, then everybody takes what they want.
This salad was a result of the March swap. Every ingredient apart from the feta, garlic, olive oil (which was South Australian), salt and pepper either came from my garden or from a backyard within a few hundred metres of my home.
The salad was utterly delicious.
Pumpkin and Feta salad
Pumpkin (diced, massaged with olive oil and roasted on an oven tray for 30 minutes)
A few cloves garlic (roast in their skins with the pumpkin, then squeeze out into the salad)
Capsicum (chargrilled, then peeled and sliced)
Eggplant (sliced thinly then fried or grilled)
Rocket
Spring onions (diced)
The above ingredients were combined with a salad dressing made from a dash of olive oil, a squeeze of lemon juice, salt and pepper.
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