Pumpkin Roasted with Chilli & Honey served with Mint, Fetta & Walnuts

Todays lunch…very simple but the flavours are delicious! Mint is nicely cooling with the warmth of the chilli.

1/2 butternut pumpkin, peeled, seeded & cut into wedges
Chilli flakes
1 tablespoon of honey
salt
olive oil
Mint leaves
Persian fetta with dill and garlic
Roasted walnuts

Preheat the oven to 200 degrees
Toss the pumpkin in a bowl with oil, honey, salt & chilli flakes. Roast until cooked and golden in colour. Cool slightly.
Arrange pumpkin on plate, cover with mint leaves, Persian fetta & walnuts.
Also nice dressed with honey & seeded mustard dressing.