Roast Pumpkin & Sundried Tomato Salad

Serves 4 – 5

250 gm salad mix

1 cup sundried tomatoes – thinly sliced

1 large wedge pumpkin – roasted

1 continental cucumber –  diced

1 green capsicum – sliced

1 carrot – grated

4 spring onions – sliced

Feta cheese

½ cup pinenuts – toasted

1: Peel and dice pumpkin.  Mix a small amount of oil and pumpkin in bowl.   Season with salt and pepper.  Place on a baking tray and roast at 180 degrees for approximately 25 minutes.  Set aside to cool.

2: Slice sundried tomatoes, spring onions and capsicums.   Dice cucumber.  Grate carrot. 

3: Place salad mix, sundried tomatoes, roasted pumpkin, spring onions, capsicums, cucumber, carrot  in salad bowl.    Add pinenuts.   Crumble feta cheese through the salad.   Mix lightly.

4: Use some of the oil from the sundried tomatoes as a dressing.

Serve with crusty bread as a light lunch or serve with grilled chicken for dinner.