Roast Pumpkin Salad

• 1 12 kg pumpkin, peeled and cubed
• 250 g cherry tomatoes, halved
• garlic-flavored non-stick spray
• 200 g green beans, trimmed and halved
• 150 g baby spinach leaves
• 350 g reduced-fat feta cheese, crumbled
• 4 tablespoons ww balsamic dressing

1. Preheat oven to 200C
2. Place the pumpkin and tomatoes in tow separate baking dishes and spray both with garlic spray (tomatoes should be cut side up).
3. Bake the pumpkin for 15 mins, then add the tomatoes to the oven and bake both for a further 30 mins or until the pumpkin is golden and tender.
4. Set aside to cool.
5. Cook the beans in boiling water until tender, drain and cool under cold water.
6. Drain.
7. To serve, arrange the spinach leave on a platter and top with the pumpkin, tomatoes, beans and feta cheese.
8. Drizzle with the balsamic dressing.

pumpkin, cherry tomatoes, garlic, green beans, baby spinach leaves, feta cheese, balsamic dressing

Taken from www.food.com/recipe/roast-pumpkin-salad-246029 (may not work)