Fennel and pine nut salad

Roast pumpkin and place in fridge to cool

Put pine nuts in pan on low heat with a drizzle of pine nuts, constantly moving them around the pan as to not burn for about 5 min or until golden brown

Thinly slice fennel and place in water so not to dry out

Wash salad leaves

Once pumpkin and pine nut have cooled, put the salad leaves, fennel and salad leaves and pumpkin in a bowl and toss.

Place on plates and sprinkle with feta and pine nuts

Squeeze lemon on top and drizzle balsamic dressing over the top