Roast Pumpkin and Tomato Salad

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
Method
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1. Preheat oven to 200°C.
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2. On an oven tray, toss pumpkin with oil. Bake for 20 minutes until just tender and golden.
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3. To make the dressing, whisk all the ingredients together in a small jug. Season.
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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.