Yield
8 servings
Prep Time
15mins
Cook Time
20mins
Difficulty Level
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Ingredients

  • ½ whole Japanese pumpkin, seeded, 2-cm wedges
  • 2 tbsps olive oil
  • 250 g baby heirloom tomatoes, some halved
  • 150 g baby spinach leaves
  • ¼ cup roasted flaked almonds
  • 100 g feta, crumbled
  • 1 bunch chives, snipped

MAPLE-MUSTARD DRESSING

  • ¼ cup extra virgin olive oil
  • ¼ cup red-wine vinegar
  • 2 tbsps maple syrup
  • 2 tsps wholegrain mustard
01.

Preheat oven to hot, 200 C.

02.

Toss pumpkin with oil on a large oven tray. Bake 15 to 20 mins until just tender and golden.

03.

MAPLE-MUSTARD DRESSING: In a small jug, whisk all the ingredients together. Season.

04.

In a large bowl, combine pumpkin, tomatoes, leaves and almonds. Season. Drizzle with dressing, tossing well. Top with crumbled feta and chives to serve.

Chef’s Tip: Switch pumpkin for sweet potato and add cooked eggplant. Top with avocado.

Photo: Rob Shaw/bauersyndication.com.au

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