• Cooking Time: 20 minutes
• Servings: 4
• Preparation Time: Approx. 15 minutes
• 400G of butternut pumpkin
• 2 x Whole red capsicums
• 100G of pine nuts
• 200G of rocket
• 100G of feta cheese
• 1-2 x Avocados

1. Preheat oven to 200°C
2. Dice pumpkin into approximately 2cm cubes and drizzle with olive oil
3. Place cubed pumpkin on a baking tray and roast in the oven for 20 minutes or until tender
4. 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
5. Roast the pine nuts in the oven for approximately 4-5 minutes, shaking occasionally.
6. Place the rocket, pumpkin, sliced capsicum and pine nuts in a bowl and toss. Crumble the feta over the top.
7. Place on a serving plate and top with sliced avocado
8. *OPTIONAL EXTRA*
9. For some extra protein add about 260G of smoked salmon

A hearty salad perfect as a light snack or side dish