Roasted pumpkin salad with peach

A delightful dance of summer and autumn ingredients, this salad – by nutritionist Katie Benton – is a feast for the tongue and the eyes!

Ingredients

• 400g mixed spinach and rocket leaves
• 2 tsp olive oil
• 2 celery sticks, chopped
• 2 ripe peaches, sliced
• 2 spring onions, chopped
• ½ cup sunflower and pumpkin seeds, toasted
• 1 cup pumpkin, cut into small cubes

Dressing

• 2 tbsp balsamic vinegar
• 1 orange, juiced
• 1 lemon rinds, finely grated and juiced
• ¼ tsp olive oil

Directions

1. Add pumpkin to roasting tray. Sprinkle with olive oil and roast for 20–30 minutes until cooked.
2. While pumpkin is roasting, add seeds to a dry frying pan and toast until golden brown, then set aside.
3. In a separate container for dressing, combine vinegar, lemon, orange and olive oil. Store in fridge.
4. Arrange spinach and rocket on serving plate. Top with peaches, roasted pumpkin and celery.
5. Drizzle over with dressing, then sprinkle seeds and spring onion.

Recipe: Katie Benton, dietitian and GI Cancer Institute researcher