Roast Pumpkin, Spinach and Feta Salad

Step 1: Preheat the oven to 220°C/430°F for a standard oven or 200°C/390°F for a fan or convection oven.

Step 2: Toss the pumpkin with the olive oil, salt and pepper. Spread it on a baking tray and bake for 20 minutes. Remove the tray from the oven and turn the pumpkin, then bake for another 7–10 minutes, until golden but not mushy. Loosen the pumpkin from the tray with an egg flip or spatula while it is hot so it does not stick as it cools. If serving the salad at room temperature, leave the pumpkin to cool.

Tip: Keep an eye on the pumpkin: it should be tender and golden on at least two sides while still holding its shape.

Step 3: Put the dressing ingredients in a jar and shake to combine. Taste and adjust the seasoning.

Step 4: Toast the pine nuts in a dry skillet over medium heat until light golden and nutty-smelling. Remove them from the skillet as soon as they are ready.

Step 5: Put the spinach in a bowl. Drizzle with a little dressing and toss.

Step 6: Add the pumpkin, a little feta and some pine nuts. Gently toss briefly, just enough to distribute the feta.

Tip: Tossing vigorously can make the feta look messy.

Step 7: Transfer the salad to a serving plate. Sprinkle over the remaining feta and pine nuts. Just before serving, drizzle with the remaining dressing, then serve.

Tip: The dressing does not cling well to baby spinach, so add the remaining dressing just before serving.