Barbecued Feta and Vegetables with Mint and Balsamic Dressing

From issue #1.
Barbecued Feta and Vegetables with Mint and Balsamic Dressing

Serves: 6 - 8


750g crown or butternut pumpkin, seeds removed, skinned, cut into 2cm thick wedges
2-3 bunches slim asparagus, woody ends snapped off
1 punnet cherry tomatoes
1 block firm feta cheese, approximately 200g
2 teaspoons cumin seeds
1 teaspoon black pepper
olive oil for coating vegetables
sea salt and freshly ground pepper
10cm-long bamboo skewers
sea salt and freshly ground pepper
10cm-long bamboo skewers

1⁄4 cup olive oil
1⁄4 cup balsamic vinegar
2 teaspoons Dijon mustard
2 cloves garlic, crushed
3 tablespoons shredded mint
sea salt and freshly ground pepper


Bring a pot of salted water to the boil and drop in the pumpkin wedges for 3-4 minutes. Drain, then dry on paper towels.

Using two skewers thread 5-6 spears of asparagus to make a raft. Continue until all the asparagus is skewered. This makes it very easy to turn the asparagus on the grill

Brush all the vegetables with olive oil and sprinkle with sea salt and pepper. Cook the vegetables on a grill – the asparagus 2-3 minutes each side, the pumpkin 4-5 minutes each side, and the tomatoes until seared but not mushy. Place the vegetables on a platter as they are cooked.

Coat the feta with oil then press in the cumin seeds and black pepper. Either grill the feta in one piece then break up over the salad, or cut it into cubes before grilling until golden and just beginning to soften but not melting.

Scatter the cheese over the vegetables and spoon over the dressing. Place any remaining dressing in a small bowl and serve alongside. Serves 6-8