Pumpkin & spinach salad

Serves 6 - 4pp per serve

Ingredients

• 600g butternut pumpkin, deseeded, peeled, cut into wedges
• 2 tsp sesame seeds
• 1 tbs fresh lemon juice
• 1 tbs honey, extra
• 2 tbs extra virgin olive oil
• 2 tsp wholegrain mustard
• 150g baby spinach leaves
• 70g toasted pine nuts

Method

1.      Preheat oven to 220°C. Line a baking tray with non-stick baking paper. Place in a single layer on the lined tray lightly spray with olive oil. Bake, turning once during cooking, for 25 minutes or until golden brown. Remove from oven and sprinkle evenly with the sesame seeds. Return to oven and bake for 5 minutes or until the seeds are lightly toasted. Remove from oven and set aside for 30 minutes to cool.

2.      Combine the lemon juice, extra virgin olive oil, mustard and honey in a screw-top jar and shake until well combined. Season with salt and pepper.

3.      Place the pumpkin, spinach and pine nuts in a large bowl. Drizzle with the dressing and gently toss until just combined. Serve immediately.