Pumpkin and Pine Nut Spinach Salad (v)

Pumpkin and Pine Nut Spinach Salad

Ingredients:

• 200g pumpkin, peeled
• 1 tbsp olive oil
• 10g pine nuts
• 40g baby spinach leaves
• 20g feta cheese
• 1/4 tbsp lemon juice
• 1/4 tsp Dijon mustard

Recipe:

Preheat oven to 200C. Chop the pumpkin into small cubes and place on a baking tray lined with baking paper. Drizzle with olive oil and turn to coat. Roast for 30 minutes or until tender and leave to cool. Towards the end of cooking, place the pine nuts on a baking tray in the oven for a couple of minutes to lightly toast (alt this can be done in small non-stick fry pan on stove top). Allow to cool. Place the spinach in a serving bowl, top with pumpkin, pine nuts and crumbled feta. Whisk the additional oil with lemon juice and Dijon mustard and season with salt and pepper. Serve with dressing.