Peel, dice and roast the pumpkin until tender. I seasoned mine with some salt, pepper and a touch of brown sugar and then tossed it in olive oil before roasting about 30mins. Allow to cool but do not refrigerate.
Crisp some bacon in a fry pan and dry roast some pine nuts.
When you are ready to serve, layer baby spinach and rocket leaves on a plate, scatter the pumpkin, bacon, finely sliced Spanish onion, diced or crumbled feta and the pine nuts.
The secret ingredient is the yummy Honey Mustard dressing that Chookyblue brought with her........ just swirl a little on the top.
JodieNB. I was asked in some emails where can we get the dressing? As it was a gift I am not sure where it is sold. The bottle does have an email address on it for contacting Rosie - Rosieshm@bigpond.com or I have made this dressing before -
3 quarters of a cup of Honey
1 tbs Dijon Mustard (I think it would be nice with wholegrain mustard)
1 tbs olive oil
1 tbs lemon juice
This is a Donna Hay recipe that goes with her Pumpkin and Beetroot Salad in Issue 20 of her magazine, a few years ago.