Pumpkin and Spinach Salad

Serves 4-5 people


500g diced pumpkin

2 tbsp olive oil

2 cloves garlic finely chopped

1 tbsp honey

150g baby spinach leaves

60g feta cubed

1 white onion sliced into wedges

30g Good Country Hemp hemp seed

5 tbsp Good Country Hemp balsamic vinaigrette


Preheat oven to 200oC (fan forced)

Toss pumpkin with olive oil, garlic and honey.

Place pumpkin on a lined oven tray, and bake for 20 minutes, until pumpkin is golden and not mushy.

Leave pumpkin to cool.

Fry onion wedges until soft.

Combine pumpkin, spinach, feta and onion in a serving bowl.

Sprinkle with Good Country Hemp hemp seed.

Drizzle with Good Country Hemp balsamic vinaigrette