- 3 tbsp olive oil
- 1/2 tsp ground cummin
- 1/2 tsp cayenne pepper (or chilli powder)
- sea salt
- freshly ground black pepper
- 800g pumpkin, cut into 2cm cubes
- 100g baby spinach leaves
- 150g fetta, crumbled
- 20 kalamata olives, pitted
- 1 tbsp red wine vinegar
- 60ml (1/4 cup) olive oil
Preheat oven to 220C. Place the olive oil, cumin, cayenne pepper, salt and pepper in a bowl and stir to combine. Add the pumpkin and stir to coat. Transfer to a roasting tin and bake for 30 mins, or until the pumpkin is tender and slightly caramelised.
Whisk all the dressing ingredients together in a bowl until combined.
Divide the spinach leaves among four plates and scatter pumpkin, feta and olives over the top. Drizzle with dressing. Serves 4.
Variation: add semi-dried tomatoes, roasted eggplant (bake in the same way as pumpkin) and fresh basil leaves.