Roast Pumpkin Feta Triangles With Macadamia Pesto Food

ROAST PUMPKIN & FETA TRIANGLES WITH MACADAMIA PESTO

Steps:

• Preheat oven to 190°C.
• Toss the pumpkin and rosemary in a small amount of the olive oil to coat the surfaces and roast till tender. Remove from the oven and allow too cool. When cool, add to the pumpkin mix the feta, cinnamon and pepper.
• Lay 2 sheets of filo pastry on a clean dry surface, lightly brush with olive oil and cut the pastry into 2 strips from top to bottom.
• Place approximately 2 tablespoons of the mixture in one corner of the pastry, fold the corner over and continue to fold forming a triangle with each fold until the end of the pastry is reached.
• Lightly brush with some more oil and bake on a greased baking tray until golden brown.
• In the meantime, make the pesto. Place the macadamia nuts, basil, cheese, oil and lemon juice into a food processor and process until combined (the mixture can be smooth or slightly nutty depending upon your preference).
• Remove triangles from the oven and serve with Macadamia pesto.

MACADAMIA PESTO

Steps:

• In a food processor, using a pulse action, chop the macadamias, basil, garlic and parmigiano until very finely minced. Pulse in the lemon juice, olive oil and add salt to taste. The mixture should be pureed, but retain some texture.
• Toss your favourite cooked pasta with the pesto; top bruschetta with it; dip crostini into it -- .

PUMPKIN & FETA TRIANGLES

Steps:

• Combine pumpkin with cheeses, pine nuts & parsley.
• Layer 2 sheets filo on a work surface and spray with cooking oil.
• Cut pastry into 6 even strips. Place a heaped teaspoon of pumpkin mixture onto the end of each strip.
• Fold pastry over filling to form a triangle, continue folding, keeping the triangle shape, to the end of each strip.
• Place on a lightly greased baking tray and spray with oil.
• Continue with remaining pastry & filling.
• Bake at 180.C for 10-15 mins or until pastry is golden & crisp.