Roast pumpkin and feta salad

Serves: 4 as a side
Preparation time: 15 minutes + 1.25 hours cooking and cooling time

Ingredients:

• Half a butternut pumpkin, de-seeded, peeled and cubed
• Grapeseed oil
• A bag of rocket (arugula) leaves
• 1 Spanish (red) onion, cut and separated into fine rings
• 100g feta cheese
• Packet of pine nuts
• Balsamic vinegar

Method:

1. Preheat oven to 170 degrees Celsius.
2. Place butternut pumpkin on a baking tray; drizzle with grapeseed oil and then roll the pumpkin cubes in oil to ensure they are all lightly coated with the oil. Put the tray in the oven for approximately 1 hour or until pumpkin is roasted.
3. Meanwhile, in a bowl place the rocket leaves, Spanish onion and feta.
4. 10 minutes before the pumpkin is done, toss a generous handful of the pine nuts onto the baking tray and return to oven to roast.
5. When pumpkin is done, remove from oven and set aside to cool for 10 to 15 minutes. When almost down to room temperature, add pumpkin and pine nuts to bowl and gently toss.
6. When serving, drizzle a bit of balsamic vinegar over each serving of the salad to taste.