We always have a great crop of pumpkins every season at Tangleby. I love finding new ways to use this very versatile and delicious vegetable.
Ingredients
- 600g pumpkin – peeled and cut into 2.5cm cubes
- 2 tablespoons olive oil
- Garlic salt and freshly ground black pepper
Dressing
- 3 tablespoons olive oil
- 2 tablespoons balsamic vinegar
- 1 tablespoon honey
- Salt and pepper
Salad
- 4 cups baby spinach leaves
- 60g feta – crumbled
- ¼ cup sunflower seeds
Method
- Preheat the oven to 180oC (160oC fan bake). Line a roasting pan with baking paper.
- In a large bowl, combine the pumpkin, olive oil, garlic salt and pepper.
- Tip the pumpkin onto the prepared roasting pan and roast for 30 minutes. Set aside to cool.
- Place all the dressing ingredients in a jar with a lid and shake well.
- In a large bowl or on a platter combine the salad ingredients, pumpkin and dressing. Gently toss and serve.