Roasted pumpkin with bacon and feta
Roasted pumpkin with bacon and fetta from AWW May 2008
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Ingredients
- 1 1/2 kilograms piece queensland blue or jarrahdale pumpkin
- 1 1/2 tablespoon olive oil
- 3 cloves garlic, bruised
- 1 teaspoon dried chilli flakes
- 1 teaspoon ground coriander
- 1/3 cup (50g) raisins
- 1/4 cup (60ml) red wine vinegar
- 2 small (200g) red onions, cut into thin wedges
- 4 rashers bacon, sliced thinly
- 200 grams feta
- 2 tablespoons extra virgin olive oil
- 1/2 cup flat-leaf parsley leaves
- freshly ground black pepper
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