Warm Pumpkin, Pine Nut & Feta Salad

1. 1

   Skin pumpkin and kumara. Dice into large cubes and either 1) boil until just cooked, or 2) if you have enough time, roast vegetables until just cooked instead.

2. 2

   Toast pine nuts under a broiler (grill) until it smells like popcorn when they'll be just browning. Give them a shuffle every few minutes to keep them turned while they're toasting.

3. 3

   Dice feta into smaller cubes.

4. 4

   Mix together the oil, balsamic and wholegrain mustard. Toss the pumpkin, kumara, feta and pine nuts with the dressing and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.