INGREADIENT

• 600 g butternut pumpkin cut into wedges deseeded peeled
• 2 tsp olive oil
• 2 tsp honey
• 2 tsp sesame seeds
• 1 tbs fresh lemon juice
• 1 tbs honey
• 2 tbs extra virgin olive oil
• 2 tsp wholegrain mustard
• 150 g spinach
• 100 g toasted pine nuts
• 100 g Danish fetta crumbled

Direction

1. Preheat oven to 220C.
2. Place the pumpkin in a large plastic zip lock bag or a bowl. Drizzle with oil and 2 teaspoon honey. Season with salt and pepper. Gently toss until the pumpkin is well coated.
3. Place pumpkin in a single layer on a lined tray. Bake, turning once during cooking, for 25 minutes or until gold brown.
4. Remove from oven and sprinkle evenly with the sesame seeds. Return to the oven and bake for 5 minutes or until the seeds are lightly toasted. Remove from the oven and set aside for 30 minutes to cool.
5. Combine the lemon juice, extra virgin olive oil, mustard and extra honey in a screw-top jar and shake well until well combined. Season with salt and pepper.
6. Place the pumpkin, spinach, pine nuts and crumbled feta in a large bowl. Drizzle with the dressing and gently toss until just combined. Serve immediately.