Roast pumpkin, lentil, feta and spinach salad

This delicious roast pumpkin salad delivers in spades. Not only is it delicious, but it also contains fibre, protein, calcium and a host of other nutrients.

Ingredients:

500g pumpkin, seeds removed and cut into 3cm wedges

200g spinach, washed

1/2 cup lentils, rinsed well

100g feta cheese, crumbled

1/2 red onion, finely sliced

Dressing:

1tsp. dijon mustard

2 tbsp. extra virgin olive oil

Juice from 1 lemon

1 tsp. honey

Salt and pepper to taste

Method:

• Preheat oven to 180°C.
• Place pumpkin on a baking tray lined with baking paper, drizzle with extra virgin olive oil and season with salt and pepper. Bake for 25 minutes or until golden.
• In a large bowl toss the spinach, lentils, red onion and pumpkin together.
• Meanwhile, in a small bowl whisk together oil, lemon juice, honey and mustard until combined and season to taste.
• Drizzle salad with the dressing and serve immediately.