Warm pumpkin, broccoli and feta salad

Roasted broccoli and pumpkin with the added delicious saltiness of feta, what a winning combination to lift and delight your taste buds.

Enjoy as a main dish or as a lovely side dish too. The saltiness of the feta combined with the sweetness of the pumpkin made for my kind of perfection. 
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Preparation and cook time:  35 mins 
Serves 2

What You Need:

• 2 cups chopped pumpkin
  
• olive oil
• 2 cups chopped broccoli, florets removed
• 2 cups chopped brussels sprouts, chopped into slices
• 2 cups baby spinach or rocket leaves
• 4 tbsp crumbled feta
• 2 tbsp pumpkin seeds, toasted
• 2 tsp extra olive oil
• 2 tsp balsamic vinegar
• 4 tbsp lemon juice
• black pepper, to taste

What to Do;

1. Preheat the oven to 200°C. On a baking tray, arrange pumpkin and drizzle lightly with oil. Roast for 15 minutes. Add broccoli and brussels sprouts, lightly drizzle with oil and roast a further 10-15 minutes, until veges are soft and tender.
2. Fold spinach or rocket leaves through vege mixture. Set aside to cool while you combine remaining ingredients to make dressing.
3. Dress salad and add seeds and feta. This salad can be eaten warm or cold.

Healthy tip!

• This recipe easily doubles or triples to make lunches for more days or people.