Roast Pumpkin, Pear and Feta Salad

Ingredients

Salad

• 650g pumpkin cut into 2-3cm chunks (or use carrot, kumara or butternut)

• 2 tsp honey

• 1 Tbsp olive oil

• ¼ cup walnuts, chopped

• 3 handfuls spinach or silverbeet

• 1 avocado, sliced

• 1 ripe pear, sliced

• 60g feta cheese, crumbled

Balsamic dressing

• 2 Tbsp balsamic vinegar

• 2 Tbsp olive oil

• 1 tsp honey

• Pinch of salt and pepper

Instructions

1. Preheat the oven to 200°C. Line a roasting tray with baking paper.

2. Toss pumpkin with honey and olive oil in the roasting tray. Season with salt and pepper. Roast for 30-40 minutes or until tender and caramelising around the edges.

3. Place all of the dressing ingredients into a bowl and mix well.

4. Lightly toast walnuts in a dry fry pan (with no oil) for 2-3 minutes over medium heat, moving the pan around frequently to prevent burning. Set aside to cool.

5. To serve, arrange spinach or silverbeet, roast pumpkin, avocado, pear and walnuts onto two plates, scatter with feta cheese, and spoon over balsamic dressing.

 Serves 2