Roast Pumpkin & Hemp Autumn Salad
Ingredients:
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500g pumpkin, cubed
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2 tbsp olive oil
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3 cups baby spinach or rocket
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¼ cup crumbled feta
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2 tbsp pepitas
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1 tbsp cold-pressed hemp seed oil
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Juice of ½ lemon
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Salt and pepper to taste
Method:
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Preheat oven to 200°C.
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Toss pumpkin cubes in olive oil, salt, and pepper. Roast for 25–30 mins.
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In a bowl, combine spinach, feta, and roasted pumpkin.
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Whisk lemon juice and hemp seed oil for dressing.
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Drizzle over salad, sprinkle with pepitas, and serve.