SERVES 4

INGREDIENTS:

1.5 kg Jap/Kent Pumpkin (2cm cubed)

1/4-Cup Coconut Oil

1 TBLS Rice Malt Syrup

1/2 tsp. Cinnamon

1/2 tsp. Nutmeg

S&P (season to taste)

1/4 Cup Danish Feta or Vegan Feta (crumbled)

1/4 Cup Toasted Pumpkin Seeds

60g Baby Spinach & Rocket Leaves

METHOD:

1. Preheat Oven to 180°C, and place pumpkin in a large mixing bowl.

2. In a small saucepan, melt the coconut oil, stir in the rice malt syrup, spices and S&P, pour over pumpkin and mix around until well coated.

3. Pour Pumpkin mixture onto a baking tray and bake for 20-30 minutes or until pumpkin is soft but still fir.

4. Remove from oven, and place on a flat platter tray, sprinkle feta and pumpkin seeds over the top, add to a large salad bowl with spinach and rocket, a drizzle of olive oil and season with S&P. Toss to combine.

* OPTIONAL