This Roasted Pumpkin Salad with Chilli & Honey dressing is a spicy little Summer number (think spicy marg kinda spicy) that’ll have you putting this on your regular week night rotation for real.

It’s sweet, spicy and salty (all the things you want in a well balanced salad). It’s also simple- add one more s word in there Alicia…

Ingredients:

Roasted pumpkin:

1 x butternut pumpkin (cut into thick slices- skin on)

2 Tbsp extra virgin olive oil

1/2 tsp cinnamon

Salt & pepper

Dressing:

2 Tbsp extra virgin olive oil

1 Tbsp honey

1/4 fresh chilli crushed in mortar and pestle

1/2 Tbsp white wine vinegar

Salad:

1 bag of mixed leaves

2 Tbsp pumpkin seeds

1/2 block of hard feta

Fresh chilli thinly sliced

Method:

1. Pre-heat oven to 180 degrees celsius and place pumpkin slices on a tray, drizzle olive oil, sprinkle salt, pepper & cinnamon and mix it all up so it coats the pumpkin.
2. Place in the oven and roast until golden brown (about 30 minutes) check half way through and flip the slices with a spatula so it evenly cooks.
3. Prepare dressing by adding all ingredients into a jar, seal tight with lid and shake shake shake!
4. Prepare salad ingredient by placing all ingredient in a bowl and dress with the dressing.
5. Once the pumpkin is cooked and cooled, add to the salad and enjoy!

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