Roast Pumpkin and Tomato Salad

Name: Roast Pumpkin and Tomato Salad
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 8
Ingredients: 1/2 pumpkin, seeded, cut into 2cm wedges; 2 Tbsp olive oil; 250g mixed tomatoes, halved; 150g baby spinach leaves; 1/4 cup toasted pine nuts; 100g feta, to serve, and pomegranate seeds to serve (optional); 1/4 cup olive oil; 1/4 cup red wine vinegar; 2 Tbsp balsamic glaze; 2 tsp wholegrain mustard; Salt and pepper to taste

15 minutes + 10 minutes

Serves 8

Pumpkin Tomato Roast Vegetable Salad Feta Spinach Barbecue BBQ

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Ingredients

1/2 pumpkin, seeded, cut into 2cm wedges
2 Tbsp olive oil
250g mixed tomatoes, halved
150g baby spinach leaves
1/4 cup toasted pine nuts
100g feta, to serve, and pomegranate seeds to serve (optional)
1/4 cup olive oil
1/4 cup red wine vinegar
2 Tbsp balsamic glaze
2 tsp wholegrain mustard
Salt and pepper to taste

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Method

1. Preheat oven to 200°C.
2. On an oven tray, toss pumpkin with oil. Bake for 20 minutes until just tender and golden.
3. To make the dressing, whisk all the ingredients together in a small jug. Season.
4. In a bowl, combine pumpkin, tomatoes, spinach and pine nuts. Season. Drizzle with dressing and toss well. Top with crumbled feta and pomegranate seeds to serve.