Roasted Pumpkin Salad

Recipe serves 4

- 200g baby spinach

- 1 cup pumpkin

- 1 pack cherry tomatoes, halved

- 1/2 cup cranberries

- 1/2 cup hazelnuts, roughly chopped

- 50g feta

- Dressing: 1 tbsp mustard, 2 tsp honey, 2 tbsp olive oil, 2 tbsp balsamic vinegar, salt and pepper to taste

- To serve: additional feta and pickled mustard seeds (optional)

Instructions:

- Preheat the oven to 200C. Toss your pumpkin with olive oil, salt and pepper. Lay out on a baking tray and roast for 40 minutes or until golden brown and crispy, flipping halfway. Set aside and let cool.

- Slice your cherry tomatoes. Salt generously and leave to drain in a colander to remove excess water.

- Whisk the ingredients for the dressing, seasoning with salt and pepper to taste. In a large bowl, combine the salad ingredients and toss with the dressing. Top with additional feta and pickled mustard seeds if you please.