Name: Roast pumpkin, spinach and feta salad
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 8
Ingredients: Roast pumpkin, spinach and fetta salad; 1/2 jap pumpkin, seeded, peeled, cut into 2 cm pieces; 2 tablespoon olive oil; 1 red capsicum, seeded, cut into 2 cm pieces; 150 gram baby spinach leaves; 1 avocado, peeled, seeded, sliced; 1/4 cup toasted pine nuts; 100 gram feta, crumbled; Dressing; 1/4 cup olive oil; 1/4 cup red-wine vinegar; 2 tablespoon maple syrup; 2 teaspoon wholegrain mustard

Roast pumpkin, spinach and feta salad

Serves 8

Prep

15M

Cook

20M

Total

35M

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Ingredients

Roast pumpkin, spinach and fetta salad

1/2 jap pumpkin, seeded, peeled, cut into 2 cm pieces

2 tablespoon olive oil

1 red capsicum, seeded, cut into 2 cm pieces

150 gram baby spinach leaves

1 avocado, peeled, seeded, sliced

1/4 cup toasted pine nuts

100 gram feta, crumbled

Dressing

1/4 cup olive oil

1/4 cup red-wine vinegar

2 tablespoon maple syrup

2 teaspoon wholegrain mustard

Method

1.Preheat oven to 200°C.

2.Toss pumpkin with oil in a large baking dish. Bake for 15-20 minutes, until just tender. Gently toss capsicum through while still warm. Cover and cool until required.

3.To make dressing, whisk olive oil. vinegar, maple syrup and mustard together, in a small jug . Season to taste.

4.In a large bowl, combine spinach, avocado, pumpkin mixture and pine nuts. Season to taste. Drizzle with dressing, tossing well. Serve topped with feta.

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Ingredients

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