Avocado and Pumpkin Salad

Method

1. Preheat oven to 200°C.
2. Line an oven tray with baking paper. Place the pumpkin on the tray and drizzle with half the oil. Season with salt and pepper. Bake in oven, turning occasionally, for 20 minutes or until golden brown and tender. Remove from oven.
3. Place spinach and avocado in a large bowl. Add the pumpkin and drizzle with vinegar and remaining oil. Gently toss to combine.
4. Sprinkle with toasted pumpkin seeds for an added crunch.
5. Serve immediately.

Tips: You can use kumara (orange sweet potato) and rocket leaves for a change from pumpkin and spinach.