Roasted Pumpkin and Heirloom Tomato Salad

Yield: 8 servings
Prep Time: 15 mins
Cook Time: 20 mins
Difficulty Level: 1/5

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

Steps

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