Dodoni feta, pumpkin, rocket, onion and grapefruit salad

Ingredients

Pistachio and coriander dressing

Preparation

Crumble the feta. Peel the pumpkin and cut into small cubes. Peel the onion and cut into ½ cm rings. Peel the grapefruit, remove all of the pith and cut into segments.

Blend the ingredients for the dressing until a grainy consistency from the pistachios is reached.

Cook the pumpkin cubes in a pan with olive oil over a medium heat, stirring until lightly golden brown and soft. Brown the onion rings in a pan with a drop of oil over a high heat until golden brown on both sides. Make a bed of rocket on the plate. Arrange the pumpkin, Dodoni Feta, onion rings and grapefruit on top.

Pour over the dressing, finish with more rocket on top and drizzle with olive oil.

Notes: Out of season, the pumpkin can be replaced by carrots cooked in the same way.