Vegetarian Salad

Ingredients

• 10 pine nuts (pignolias)
• 2 tsps wholegrain mustard
• 150 g baby spinach
• 1 leek
• 1 tbsp extra virgin olive oil
• 2 tbsps extra virgin olive oil
• 1 dash black pepper
• 1 dash salt
• 1 tbsp lemon juice (canned or bottled)
• 4 cloves garlic
• 5 cups pumpkin
• 1 tbsp dried whole sesame seeds
• 1 tbsp honey
• 1 tbsp honey

Directions

1. Preheat oven to 200°C. Line baking tray with baking paper.
2. Place pumpkin and garlic whole and unpeeled in a large bowl. Drizzle with honey and 1 tbsp oil. Season with salt and pepper. Place in a single layer on tray.
3. Bake for 15 minutes, add sliced leeks and turn pumpkin cook another 10 minutes. Remove from oven and sprinkle with sesame seeds and bake for another 5 minutes. Remove and let cool.
4. Combine lemon juice, olive oil, mustard, peeled roasted garlic and extra honey in screw top jar and shake until mixed.
5. Place pumpkin, leek, spinach and pine nuts in a large bowl.
6. Serve and enjoy.