Warm Pumpkin, Pine Nut & Feta Salad - cooking recipe

Ingredients

500 g fresh pumpkin or 500 g butternut squash
500 g kumara (sweet potato)
50 g pine nuts
100 g feta
3 tablespoons light olive oil
1 1/2 tablespoons balsamic vinegar
1 tablespoon coarse grain mustard

Preparation

Skin pumpkin and kumara. Dice into large cubes and either 1) boil until just cooked, or 2) if you have enough time, roast vegetables until just cooked instead.
Toast pine nuts under a broiler (grill) until it smells like popcorn when they'll be just browning. Give them a shuffle every few minutes to keep them turned while they're toasting.
Dice feta into smaller cubes.
Mix together the oil, balsamic and wholegrain mustard. Toss the pumpkin, kumara, feta and pine nuts with the dressing and serve.