Mushroom, Pumpkin, and Feta Salad

Ingredients

Pumpkin 400 g

Olive oil 2 tbsp

Rosemary 1 tsp

Mushrooms 150 g

Feta cheese 150 g

Red bell pepper 1

Lettuce

Pine nuts 25 g

Parsley

For the sauce:

Olive oil 3 tbsp

Lemon juice 2 tbsp

Honey 1 tsp

Mustard seeds 1 tsp

Peel the pumpkin and cut into slices. Preheat the oven to 200°C. Place the pumpkin slices in a baking dish, sprinkle with rosemary, drizzle with olive oil, and bake for 15 minutes.

Add the sliced mushrooms and cook for another 10 minutes. Place the vegetables on a paper towel and let cool.

In a bowl, combine the pumpkin, mushrooms, peppers, and feta. Arrange the lettuce leaves on plates, top with the vegetables, drizzle with the dressing, and sprinkle with pine nuts and parsley.

Enjoy!