Pumpkin, thyme and feta pilaf

Serves: 4

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Total Time: 55

Prep Time: 15

Cook Time: 40

• 700 gram(s) (1½lb) pumpkin, peeled and the flesh chopped into 2.5 cm/1in dice
• 1 large red onion, sliced into thin wedges
• 4 tablespoon(s) olive oil
• 2 tablespoon(s) chopped fresh thyme
• 250 gram(s) (9oz) long-grain rice
• 750 ml (1¼ pints) hot vegetable stock
• 200 gram(s) (7oz) feta cheese, crumbled

Method

1. Preheat the oven to gas mark 7/220°C/425°F. Place the diced pumpkin and onion wedges in a large roasting tin, stir in the olive oil and half the thyme. Add plenty of pepper and a little salt. Roast in the oven for 20 minutes or until the vegetables begin to colour.
2. Add the rice and the hot vegetable stock to the tin, stir well. Cover the roasting tin with foil and seal well around the edges. Return to the oven for 20 minutes.
3. Carefully remove the foil and gently stir through the rest of the thyme and the feta cheese to serve.
4. TIPS A serrated bread knife makes peeling the pumpkin easier. Add a few good-quality, pitted black olives to the recipe for extra flavour.

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