Baked pumpkin with basil and feta

Ingredients

1/2 pumpkin, seeded, skin on, cut into 2cm wedges

1 tablespoon garlic oil

100g capers

100g chopped olives

1/3 cup fresh rice/corn crumbs

1/3 cup nutritional yeast

200g feta, crumbled

4 tomatoes, seeded, chopped

1/2 cup pine nuts

1/2 cup basil, roughly chopped, plus extra to serve

Preheat oven to 200C. Line a baking tray with baking paper.
Arrange pumpkin on prepared tray and brush with oil. Season to taste. Bake for 15-20 mins until just tender. Remove and allow to cool slightly.
Meanwhile, in a large bowl, combine capers, olives, breadcrumbs, feta, tomatoes, pine nuts, basil and garlic. Mix well and season to taste.
Spoon an even amount of the mixture onto each wedge of the pumpkin. Bake for a further 10-15 mins, until golden. Serve as a meal accompaniment, scattered with extra basil.