ROASTED PUMPKIN, RISONI AND FETA SALAD

Serves 4

Ingredients:

• 2 cups spinach, roughly chopped

• 1.5 cups risoni (small pasta)

• 500g pumpkin, cut into small cubes

• 2 large red capsicums, cut into chunks

• 60-80g feta cheese, crumbled

• 1/2 cup pine nuts, toasted

Dressing:

• 2 tablespoons extra virgin olive oil

• 1/2 lemon, juice squeezed

• Handful basil leaves, roughly chopped

• 1 teaspoon caster sugar OR 1 teaspoons pure maple syrup

• Sea salt & cracked black pepper

Method:

1. Preheat your oven to 200°C. Place the pumpkin and red capsicum on a baking tray. Drizzle with olive oil (staple), sprinkle with salt and pepper, and toss to coat. Roast in the preheated oven for about 25-30 minutes or until the veggies are tender and slightly caramelised.

2. While the veggies are roasting, cook the risoni according to the package instructions. Drain, run under cold water and set aside.

3. In a small bowl, whisk together the extra virgin olive oil, lemon juice, chopped basil, sugar or maple syrup, and season with salt and pepper.

4. In a large mixing bowl, combine the cooked risoni, roasted pumpkin, red capsicum, and chopped spinach. Pour over half the dressing and toss gently to coat everything evenly. Crumble over feta cheese and toasted pine nuts. Add the remaining dressing if you think you need it.