Marrakech Salad - cooking recipe

Ingredients

500 g butternut pumpkin, peeled
8 roma tomatoes, chopped
200 g green beans, topped & tailed
1/2 red onion, sliced
200 g baby spinach leaves
200 g feta cheese
2 teaspoons dried thyme
1/4 cup olive oil
2 tablespoons flat leaf parsley, chopped
Dressing
2 tablespoons balsamic vinegar
2 tablespoons olive oil

Preparation

Pre-heat oven to 180.C.
Line a baking dish with baking paper.
Cut pumpkin in 2cm cubes and toss with olive oil & thyme in prepared baking dish.
Sprinkle with salt and bake for approx 20 mins until tender. Set aside to cool.
Place green beans in a pot of salted boiling water and cook for 6 mins, remove & drain and place into iced water to prevent further cooking.
Combine spinach, pumpkin, tomatoes, beans, onions and parsley. and top with crumbled feta cheese.
Combine dressing ingredients and drizzle over salad just before serving.