ROASTED PUMPKIN & HEIRLOOM TOMATO SALAD

S SERVES 8 PREP 15 MINS COOK 20 MINS

½ whole Jap pumpkin, seeded, 2cm wedges 2 tbsp olive oil 250g baby heirloom tomatoes, some halved 150g baby spinach leaves ¼ cup roasted flaked almonds 100g feta, crumbled 1 bunch chives, snipped

MAPLE-MUSTARD M DRESSING D

¼ cup extra-virgin olive oil ¼ cup red-wine vinegar 2 tbsp maple syrup 2 tsp wholegrain mustard

1 Preheat oven to hot, 200°C.

2 Toss pumpkin with oil on a large oven tray. Bake 15-20 mins until just tender and golden.

3 MAPLE-MUSTARD DRESSING

In a small jug, whisk all ingredients together. Season.

4 In a large bowl, combine pumpkin, tomatoes, leaves and almonds. Season. Drizzle with dressing, tossing well. Top with crumbled feta and chives, to serve.