Roast Pumpkin & Feta Salad

Prep Time: 15 mins Cook Time: 20 mins

INGREDIENTS

1/2 jap pumpkin, seeded, peeled, cut into 2 cm pieces
2 tbsp olive oil
1 red capsicum, seeded, cut into 2 cm pieces
150 g baby spinach leaves
1 avocado, peeled, seeded, sliced
1/4 cup toasted pine nuts
100g feta, crumbled

Dressing

1/4 cup olive oil
1/4 cup red-wine vinegar
2 tbsp maple syrup
2 tsp wholegrain mustard

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DIRECTIONS

STEP 1: Preheat oven to 200°C.

STEP 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.

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

STEP 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.