PUMPKIN, FETA AND SNOW PEA SALAD.

Steps:

• Peel pumpkin and cut into 2cm pieces.
• Preheat oven to 200 degrees celsius.
• Place pumpkin in a bowl. Add 2 tablespoons oil and season with salt and pepper. Toss to combine.
• Place pumpkin in a single layer on a large baking tray. Roast for 20 to 25 minutes or until golden and tender. Transfer to large bowl.
• Bring a saucepan of water to the boil over high heat. Trim snow peas, add to water and cook for 1 or 2 minutes or until bright green. Drain. Rinse under cold water. Pat dry with paper towel.
• Add snow peas, crumbled feta, chopped parsley and chopped dill to pumpkin.
• Place pine nuts in a small non stick frypan over medium heat. Cook, shaking pan for 5 minutes or until light golden.
• Add to pumpkin mixture.
• Return pan to heat. Add verjuice and bring to boil. Simmer for 4 to 5 minutes or until reduced by half.
• Remove from heat.
• Add remaining 2 tablespoons of oil and season with salt and pepper.
• Drizzle mixture over salad.
• Toss to combine and serve.