Pumpkin and Feta Sala

• 500 grams pumpkin, peeled and chopped into 1 cm pieces
• 1 tsp ground cumin
• 2 tbsp olive oil
• 2 red peppers
• 1 red onion
• 70 grams baby spinach leaves
• 200 grams feta diced
• 1/4  - 1/2 cup honey (according to taste) 
• 1/4 cup balsamic vinegar
• 3/4 cup olive oil
• salt and pepper to taste

1. Preheat oven to 190 degrees Celsius
2. Toss pumpkin with olive oil and place into roasting pan
3. Roast until soft and cool
4. Roast red peppers till skins split and peel and dice
5. Combine pumpkin with red pepper, onion, spinach and feta
6. Whisk together honey, vinegar, second measure of olive oil
7. Toss the salad with the dressing

Brown bean and rice salad

• 1 cup cooked brown beans
• 1 cup cooked rice
• 1 cup whole kernel corn
• 1/2 cup sliced celery
• 1/2 red onion sliced

1. Mix all together
2. Dress with favourite dressing

Brown rice salad

• 500 grams brown rice - cooked till tender
• 450 grams whole kernel corn
• 6 radishes
• 3 sticks celery
• 4 spring onions
• 3 tbsp chopped parsley
• 1/3 cup oil
• 1/3 cup white vinegar
• 1 tsp mustard
• 1 clove garlic crushed

1. Mix together rice, corn, radishes, celery, onions and parsley
2. Shake together oil, vinegar, mustard and garlic
3. Pour dressing over salad

New Potatoes with Sun-Dried Tomatoes

• 750 grams new potatoes
• 1 tbsp vinegar
• 1 tbsp mustard
• 1/2 cup olive oil
• 2 tbsp finely chopped sun-dried tomatoes

1. Beat dressing ingredients together
2. Cook potatoes until tender
3. Cut into large cubes
4. Pour dressing over while still warm

Pumpkin, feta and pasta salad with light balsamic dressing ...

I am not at all accurate with the quantity of ingredients in this. Have the ratio the way you like it. I tend to do about equal parts pumpkin and pasta with a handful of chickpeas ..... but more chickpeas would also be great.

Salad:

• cooked pasta
• pumpkin, cut into 1cm cubes, tossed in oil and roasted
• cooked chickpeas
• feta cheese
• coriander
• toasted sunflower seeds

1. Toss warm pasta, warm pumpkin, chickpeas and feta
2. Garnish with coriander and sunflower seeds
3. Drizzle over dressing

Dressing:

• 1/2 cup balsamic vinegar
• 2 tsp sugar
• 1/4 cup hot water
• 1 clove garlic crushed
• 2 tsp wholegrain mustard
• 1 tbsp olive oil

1. Mix all in a jar and shake vigorously