INGREDIENTS

• 500 g Hokkaido pumpkin
• 2 small red onions
• 250 g red beet
• 100 g feta

Marinade

• 1 tsp brown sugar
• 1 tbsp ras el hanout
• 4 tbsp oil
• salt, pepper

HOW TO MAKE IT

1. Halve the pumpkin, remove the seeds and cut into wedges about 1 cm thick. Peel and quarter the red onions.
2. Place the beet in a pot of heavily salted water and boil for about 30 to 40 minutes, depending on its size. Preheat the oven to 220°C top/bottom heat.
3. Put the oil in a large bowl. Add the ras el hanout and brown sugar and stir. Add the pumpkin and onions to the bowl and use your hands to mix it all together until everything is evenly coated in the marinade.
4. Put everything on a baking sheet and bake for about 30 minutes, until the pumpkin is golden brown.
5. Drain the beet and rinse with cold water. Remove its skin and cut into quarters or eighths, depending on size.
6. Arrange the pumpkin and beet together, sprinkle with the feta and season with salt, pepper and lime juice.