Ingredients:

• 500g pumpkin, cubed

• 2 tbsp olive oil

• 3 cups baby spinach or rocket

• ¼ cup crumbled feta

• 2 tbsp pepitas

• 1 tbsp cold-pressed hemp seed oil

• Juice of ½ lemon

• Salt and pepper to taste

Method:

1. Preheat oven to 200°C.

2. Toss pumpkin cubes in olive oil, salt, and pepper. Roast for 25–30 mins.

3. In a bowl, combine spinach, feta, and roasted pumpkin.

4. Whisk lemon juice and hemp seed oil for dressing.

5. Drizzle over salad, sprinkle with pepitas, and serve.