Warm Pumpkin, Pinenut & Feta Salad

Ingredients

• 500 g fresh pumpkin or butternut squash
• 500 g kumara (sweet potato)
• 50 g pine nuts
• 100 g feta
• 3 tablespoons light olive oil
• 1 1/2 tablespoons balsamic vinegar
• 1 tablespoon coarse grain mustard

Directions

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.