Warm pumpkin salad

Method

1. Preheat oven to 225°C 
2. Place pumpkin in a large bowl and mix with sesame oil and ground cumin 
3. Spread out on a roasting tray and roast for approximately 15-20 minutes or until golden brown and cooked through 
4. Remove from oven  
5. In a large bowl mix roasted pumpkin with spinach, pumpkin seeds, feta and lemon juice.

Tip

Darker green lettuce leaves contain more beta carotene and other nutrients than pale-coloured iceberg lettuce.