Gluten-Free Pumpkin and Spinach Salad

Ingredients

• 600g butternut pumpkin, deseeded, peeled, cut into wedges
• 9 1/5 gm olive oil
• 14 2/5 gm pure Australian honey
• 6 gm sesame seeds
• 21 gm fresh lemon juice
• 28 3/5 gm honey, extra (see notes for Low-FODMAP diet)
• 36 2/5 gm extra virgin olive oil
• 11 4/5 gm wholegrain mustard
• 1 x 150g pkt baby spinach leaves
• 1 x 75g pkt toasted pine nuts
• Salt, to season

Method

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