Roast Pumpkin and Feta Salad

Step 1

Preheat the oven to 220°C (430°F). Toss the pumpkin in some olive oil and salt and pepper. Bake for around 20 minutes or until browned and cooked through, tossing once during cooking. Set aside to cool.

Step 2

Lightly toast pine nuts or nuts of choice in a dry pan over medium heat and set aside.

Step 3

Wash and prepare salad leaves, drying them well.

Step 4

Build your salad by tossing a little dressing with the greens. Add the pumpkin, feta and onion if using, tossing slightly. Sprinkle with the pine nuts.

Step 5

Drizzle with a little more dressing and serve immediately.