Pumpkin, Spinach and Feta Salad

Ingredients

  • ½ large crown pumpkin
  • 2 tablespoons olive oil
  • sea salt and freshly ground black pepper
  • 70g nuts (hazelnuts, walnuts, pecans, almonds or pine nuts), lightly toasted
  • 120g baby spinach leaves
  • 200g feta
  • Dressing
  • ¼ cup toasted pumpkin seeds, plus extra for garnish
  • 1 tablespoon wholegrain mustard
  • 3 tablespoons balsamic vinegar
  • ¼ cup extra virgin olive oil

Method

  1. Preheat oven to 190°C.
  2. Peel pumpkin, remove seeds and chop flesh into bite-size pieces. Place pumpkin and olive oil in a roasting pan, season well and toss to coat. Roast until pumpkin is tender and lightly golden. Allow to cool completely.
  3. Place cooled pumpkin, nuts and spinach in a bowl and toss with dressing. Season if necessary.
  4. Crumble feta over and garnish with toasted pumpkin seeds.
  5. Place pumpkin seeds, mustard and vinegar in the bowl of a small food processor and blend to combine. Add oil and process to form a dressing. Season to taste