This is one of my favourite salads. It is tasty, colourful and easy to prepare. Looks lovely served in a white salad bowl.
½ tsp ground cumin ½ tsp ground cayenne
2 tblsp extra-virgin olive oil
1 kg butternut pumpkin, peeled, seeded, cut into 2cm cubes
100g baby spinach leaves
150g feta, drained and crumbled
18 kalamata olives, stoned and halved
3 tsp red wine vinegar
¼ cup (60ml) extra-virgin olive oil
1 small French shallot, finely chopped
Preheat oven to 220°C (200°C fan).
Combine cumin, cayenne and oil in a bowl and season with salt and pepper. Add pumpkin and toss well to coat.
Transfer to a roasting dish and roast for 30 minutes or until pumpkin is just tender and starting to brown.
To make dressing, place vinegar in a bowl with a good pinch of salt and whisk until salt has dissolved. Gradually add oil and whisk until mixture thickens, then stir in shallot.
Arrange spinach on plates and scatter with pumpkin, feta and olives.