Serves 4-5 people (or 1 if you like pumpkin as much as me)

* 700g/half a butternut pumpkin
* 75mL olive oil
* 150g baby spinach
* 2 tablespoons balsamic vinegar
* 2 tablespoons maple syrup
* 1/4 roasted pine nuts (or any nut of your choice)
* 60g feta cheese (or supplement with a vegan cheese of your choice)

Summer is here and it’s a stinker!!!!! There is nothing we love more on a hot summer’s day than a delicious salad and this pumpkin salad is by far my favourite to make because let’s be honest, who on Earth doesn’t love roast pumpkin? And don’t get me started on the mouth water dressing… yum!

So before I drool all over my keyboard, let’s get stuck in to the recipe.

You will need half a butternut pumpkin, cut in to about 3cm cubes (don’t bother getting the ruler out, nobody’s watching). Preheat your oven to 220C / 200C fan forced. Lay out your beautiful pumpkin cubes on an oven tray and drizzle them with olive oil, then do your best salt bae impression and sprinkle them with a bit of salt and pepper. Put them in the oven for 20 minutes, take them out and flip them a lil’ and put them back in the oven for another 10 minutes until they’re golden but not soft and squishy. Leave them to cool until they are room temperature.

While you are waiting for your delicious pumpkin cubes to cool, in an attempt not to eat them all straight from the pan let’s keep ourselves busy making the equally delicious dressing. For this you will need 50mL of olive oil, 2 tablespoons of balsamic vinegar, 1 tablespoon of maple syrup and some salt and pepper to taste. Combine all of these a jar and shake it, shake it, shake it like a polaroid picture…

Grab a salad bowl and combine 150g baby spinach leaves (about 4 handfuls) and your delicious roast pumpkin then drizzle the foshizzle out of it with your equally amazing dressing and give it all a decent toss. To finish it off sprinkle on a 1/4 cup of pine nuts (or any nut of your choice) and crumble some feta cheese (if you want).

And now you can finally devour that deliciously gorgeous roast pumpkin and revel in its summery greatness. And if, by some miracle, you have some leftover. Pop a WRAPPA over the bowl