Pumpkin & Pine Nut Salad

Directions

Preheat oven to 200°C

Dice pumpkin into approximately 2cm cubes and drizzle with olive oil

Place cubed pumpkin on a baking tray and roast in the oven for 20 minutes or until tender

Place whole capsicums in the oven and roast until soft, place in a bowl and cover with plastic wrap to let the skin sweat. When cool enough to handle, peel and then thinly slice

Roast the pine nuts in the oven for approximately 4-5 minutes, shaking occasionally.

Place the rocket, pumpkin, sliced capsicum and pine nuts in a bowl and toss. Crumble the feta over the top.

Place on a serving plate and top with sliced avocado

*OPTIONAL EXTRA*
For some extra protein add about 260G of smoked salmon