Spicy Roast Pumpkin, Feta & Olive Salad

This is a gorgeous salad to make for lunch or you could even stretch it to dinner as we did by adding a steak or the like on the side. It is another winner from Bill Grangers Bills Food. I know I’ve said it before but I really am loving everything I make from his books & this is no exception. The pumpkin is fantastic with the spices & the dressing really just makes the whole dish & pulls it all together.

Spicy Roast Pumpkin, Feta & Olive Salad

3 tablespoons olive oil
½ teaspoon ground cumin
½ teaspoon cayenne pepper
sea salt
freshly ground black pepper
800g pumpkin, cut into 2cm cubes
100g baby spinach leaves
150g marinated feta, drained & crumbled
20 Kalamata olives, pitted

Dressing
1 tablespoon red wine vinegar
60ml extra virgin olive oil
1 French shallot, finely sliced (optional)

Preheat oven to 220c. Place olive oil, cumin, cayenne pepper, salt & pepper in a bowl & stir to combine. Add the pumpkin & stir to coat. Transfer to a roasting pan & bake for 30 minutes, or until the pumpkin is tender & slightly caramelized.

Whisk all the dressing ingredients together in a bowl until combined.

Divide the spinach between four serving plates & scatter pumpkin, feta & olives over the top. Drizzle each with dressing.