ROAST PUMPKIN AND SOFT QUAIL EGG SALAD

500 g (1 lb) Japanese or sweet pumpkin, sliced
olive oil
cracked black pepper
1/2 cup marinated olives
200 g (6 1/2 oz) marinated feta cheese
3 tablespoons oregano leaves
150 g (5 oz) baby rocket (arugula)
8 soft-boiled quail eggs
balsamic vinegar

Place pumpkin in a baking dish. Drizzle with olive oil and pepper, and bake at 180C (350F) for 35 minutes or until pumpkin is golden and soft. Allow to cool. Toss olives, feta, oregano and rocket (arugula) in a bowl. Place salad on serving plates with pumpkin, top with quail eggs, and dress with a splash of balsamic vinegar and olive oil. 

Serves 4.

[The New Cook, Donna Hay]