Pumpkin, Feta And Snow Pea Salad.

• 1 1/4 kg butternut pumpkin
• 1/2 cup virgin olive oil
• 200 g snow peas
• 100 g Greek feta cheese
• 2 cups flat leaf parsley
• 1/4 cup dill leaves
• 1/4 cup pine nuts
• 1/2 cup verjuice

1. Peel pumpkin and cut into 2cm pieces.
2. Preheat oven to 200 degrees celsius.
3. Place pumpkin in a bowl. Add 2 tablespoons oil and season with salt and pepper. Toss to combine.
4. Place pumpkin in a single layer on a large baking tray. Roast for 20 to 25 minutes or until golden and tender. Transfer to large bowl.
5. Bring a saucepan of water to the boil over high heat. Trim snow peas, add to water and cook for 1 or 2 minutes or until bright green. Drain. Rinse under cold water. Pat dry with paper towel.
6. Add snow peas, crumbled feta, chopped parsley and chopped dill to pumpkin.
7. Place pine nuts in a small non stick frypan over medium heat. Cook, shaking pan for 5 minutes or until light golden.
8. Add to pumpkin mixture.
9. Return pan to heat. Add verjuice and bring to boil. Simmer for 4 to 5 minutes or until reduced by half.
10. Remove from heat.
11. Add remaining 2 tablespoons of oil and season with salt and pepper.
12. Drizzle mixture over salad.
13. Toss to combine and serve.

pumpkin, virgin olive oil, snow peas, feta cheese, flat leaf parsley, dill, nuts, verjuice

Taken from www.food.com/recipe/pumpkin-feta-and-snow-pea-salad-270918 (may not work)