Ingredients
Pumpkin, Spinach & Pinenut Salad• 800gm Kent or Butternut pumpkin
• Peel, deseed and cut pumpkin into 2cm approx pieces
• Toss in olive oil, salt and pepper
• Bake in oven on 170c for approx 25 mins or until golden
• 250gm washed baby spinach
• 100gm pinenuts toasted
• 50gm chopped Italian parsley
Red Wine Vinaigrette• 100ml red wine vinegar
• 100ml sunflower oil
• 100ml extra virgin olive oil
• 1 tangelo or grapefruit rind and juice
• 20gm seed mustard
• Milled pepper and sea salt