Pumpkin, Feta And Snow Pea Salad.

1. 1

   Peel pumpkin and cut into 2cm pieces.

2. 2

   Preheat oven to 200 degrees celsius.

3. 3

   Place pumpkin in a bowl. Add 2 tablespoons oil and season with salt and pepper. Toss to combine.

4. 4

   Place pumpkin in a single layer on a large baking tray. Roast for 20 to 25 minutes or until golden and tender. Transfer to large bowl.

5. 5

   Bring a saucepan of water to the boil over high heat. Trim snow peas, add to water and cook for 1 or 2 minutes or until bright green. Drain. Rinse under cold water. Pat dry with paper towel.

6. 6

   Add snow peas, crumbled feta, chopped parsley and chopped dill to pumpkin.

7. 7

   Place pine nuts in a small non stick frypan over medium heat. Cook, shaking pan for 5 minutes or until light golden.

8. 8

   Add to pumpkin mixture.

9. 9

   Return pan to heat. Add verjuice and bring to boil. Simmer for 4 to 5 minutes or until reduced by half.

10. 10

    Remove from heat.

11. 11

    Add remaining 2 tablespoons of oil and season with salt and pepper.

12. 12

    Drizzle mixture over salad.

13. 13

    Toss to combine and serve.

* Per serving · 4 servings · Values may vary.