Roast Pumpkin Salad

• ½ large butternut pumpkin, peeled, deseeded and sliced into 1cm slices
• Drizzle of Vegetable oil
• Couple handfuls of rocket leaves
  200g Marinated goats feta (use vegan feta for a vegan option)
• Pickled Red Onion (see below)
• 2 tbsp currants
• 2 tbsp toasted pepitas
• Honey mustard dressing (see below)

Honey Mustard Dressing

• 1 small clove garlic, crushed
• 1 tbsp Dijon mustard
• 1 tbsp honey (or maple syrup to make it vegan)
• Juice of ½ a lemon (4 Tbspn approx.)
• ½ tsp Urban Forager Vegetable Stock Concentrate
• ½ tsp black pepper (or to taste)
• 4 tbsp olive oil

Pickled Red Onion

• 1 red onion, very finely sliced
• Juice of 1 lime or ½ a lemon