Roast Pumpkin + Feta Salad Recipe

We love sharing our recipes with you, and we think this salad makes a delicious accompaniment to many of our dinners.

750g butternut pumpkin, cubed
1 tsp cumin seeds
1 tsp ground coriander
1 tbsp olive oil
pinch salt & pepper
80g spinach
80g rocket
100g Danish feta
2 tbsp toasted pepitas

Dressing:
2 tbsp olive oil, extra
3 tbsp apple cider vinegar
2 tbsp honey
2 tbsp wholegrain mustard
salt & pepper to taste

Toss cubed pumpkin in spices and olive oil. Spread in a single layer onto a baking tray and sprinkle with a pinch of salt & pepper. Roast 200C for around 15mins until pumpkin is cooked. Cool pumpkin. Toss rocket & spinach in a bowl. Crumble in feta. Add cooled pumpkin and toss gently. Dress to taste.

To make dressing mix all ingredients in a screw top jar. Secure the lid and shake vigorously to combine.

Serves 4-6 adults.