Prep Time : 10 minutes

Cook Time : 25 minutes

Servings : 4-5

Pumpkin:

600 g / 1.2 lb pumpkin (after peeling), cut into 3 cm cubes

1½ tbsp olive oil

Salt and pepper

Dressing:

2.5 tbsp / 50 ml extra virgin olive oil

2 tbsp balsamic vinegar

1 tbsp honey

Salt and pepper

Salad:

¼ cup / 35g pine nuts

150 g / 5 oz baby spinach leaves (4 handfuls)

60 g / 2 oz Athina Greek Feta, crumbled (or more!!)

Method

1. Preheat oven to 220C/430F (standard) or 200C/390F (fan/convection).
2. Toss pumpkin with olive oil, salt and pepper. Spread on baking tray, bake for 20 minutes. Remove from oven, flip, then bake for a further 7 - 10 minutes until golden but not mushy. Loosen pumpkin with egg flip (it can adhere as it cools), then if serving salad at room temperature, leave to cool.
3. Shake Dressing in a jar. Taste and adjust to taste. I like it a bit sharp because it balances out the flavours in this salad.
4. Toast pine nuts in a dry skillet over medium heat until light golden and it smells nutty. Remove pine nuts from skillet as soon as it's ready.
5. Place Spinach in a bowl. Drizzle with a bit of dressing then toss.
6. Add pumpkin, just a bit of feta and pine nuts, then GENTLY BRIEFLY toss just to disperse the feta.
7. Transfer to serving plate. Sprinkle over remaining feta and pine nuts. Just before serving, drizzle with remaining dressing. Serve!