Easy weeknight side

This pumpkin and spinach salad is a nice toss salad to accompany T-bone steak and some boiled potatoes for a weeknight meal.

WHAT YOU NEED

Half a butternut pumpkin, de-seeded, peeled, cut into wedges

2 teaspoons olive oil 2 teaspoons honey 2 teaspoons sesame seeds 1 tablespoon fresh lemon juice

1 tablespoons of extra honey 2 tablespoons extra virgin olive oil

2 teaspoons wholegrain mustard

1 x 150g pkt baby spinach leaves

1 x 75g pkt toasted pine nuts Salt, to season

METHOD

Preheat oven to 220 degrees. Line a baking tray with non-stick paper.

Place the pumpkin in a large bowl. Drizzle with oil and honey. Season with salt and pepper. Gently toss until the pumpkin is coated.

Place in a single layer on the lined tray.

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 five minutes or until the seeds are lightly toasted.

Remove from oven and set aside for 30 minutes to cool.

Combine the lemon juice, olive oil, mustard and extra honey in a screw-top jar and shake until well combined.

Place the pumpkin, spinach and pine nuts in a large bowl.

Drizzle with the dressing and gently toss until just combined.