• 1 kg pumpkin, peel and chopped into 1 cm cubes
• 1 tsp ground cumin
• 2-3 tbsp olive oil
• 2 red capsicums
• 1 small red onion
• 70 g fresh spinach
• 200 g diced feta
• For the dressing:
• 1/2 c liquid honey
• pinch of cinnamon
• ¼ cup balsamic vinegar
• ¾ c olive oil
• Salt and pepper to taste

Whisk together the ingredients for the dressing and set aside.

Preheat the oven to 190C and roast the pumpkin in olive oil until tender and then cool.

Slice the rest of the salad ingredients and then combine in a large bowl with the dressing.