Pumpkin and spinach salad

Pair this nutty salad with pizza, a barbecue lunch or enjoy it as a meal of its own. See notes section for Low FODMAP diet tip.

• 600g butternut pumpkin, deseeded, peeled, cut into wedges
• 2 teaspoons olive oil
• 2 teaspoons honey
• 2 teaspoons sesame seeds
• 1 tablespoon fresh lemon juice
• 1 tablespoon honey, extra
• 2 tablespoons extra virgin olive oil
• 2 teaspoons wholegrain mustard
• 1 x 150g pkt baby spinach leaves
• 1 x 75g pkt toasted pine nuts
• SAXA Pink Himalayan Salt Flakes, to season

Energy 885kJ	Fat saturated 2.00g
Fat Total 17.00g	Carbohydrate sugars g
Carbohydrate Total 9.50g	Dietary Fibre 2.50g
Protein 4.50g	Cholesterol mg
Sodium mg

All nutrition values are per serve.

1. Step 1

   Preheat oven to 220°C. Line a baking tray with non-stick baking paper. Place the pumpkin in a large bowl. Drizzle with oil and honey. Season with salt and pepper. Gently toss until the pumpkin is well coated. Place in a single layer on the lined tray. Bake, turning once during cooking, for 25 minutes or until golden brown. Remove from oven and sprinkle evenly with the sesame seeds. Return to oven and bake for 5 minutes or until the seeds are lightly toasted. Remove from oven and set aside for 30 minutes to cool.

2. Step 2

   Combine the lemon juice, extra virgin olive oil, mustard and extra honey in a screw-top jar and shake until well combined. Season with salt and pepper.

3. Step 3

   Place the pumpkin, spinach and pine nuts in a large bowl. Drizzle with the dressing and gently toss until just combined. Serve immediately.

Salad of rare beef, artichokes, parmesan and lemon mayonnaise

Prep: 10 mins (+ 30 mins cooling time) You can prepare this recipe to the end of step 2 up to 2 hours ahead. Continue from step 3 just before serving.

Low FODMAP diet tip: Make this a Low FODMAP recipe by omitting honey when drizzled on pumpkin. For the dressing, use 3 tsp brown sugar instead of honey.