Autumn dip

Autumn's golden colours are reflected in this recipe by Angela Nicoletou for a healthy and tasty dip with pumpkin and walnuts.

Source: Pixabay/JESHOOTS

Pumpkin & walnut dip

Ingredients

500g butternut pumpkin, roasted

1 cup walnuts, toasted

100g feta cheese

½ cup Greek yoghurt

½ tsp cayenne pepper

2 tbs extra virgin olive oil

¼ cup parsley, chopped

 Method

Heat the oven to 180C. Place the diced pumpkin on a tray lined with baking paper, drizzle with olive oil, season and bake until golden and soft (about 20 minutes). Leave to cool.

Add the walnuts to a blender and pulse until ground. Add the remaining ingredients (except the parsley) salt and pepper and blend until combined. Check seasoning and adjust.  Garnish with parsley and serve.