Pumpkin, Apple and Pecan Salad

Recipe serves 4

Ingredients:

- 80g baby spinach

- 80g rocket

- 1 pack cherry tomatoes, quartered

- 1/2 apple, cubed

- 1 cup pumpkin, cubed

- 1/2 cup marinated artichoke

- 1/2 cup cranberries

- 1/2 cup pecans, roughly chopped

For the tahini mustard dressing:

- 2 tbsp tahini, 1 tbsp mustard, 2 tsp honey, 2 tbsp olive oil, juice of 1/2 a lemon

- To finish: roasted chickpeas and crispy quinoa

Instructions:

- Preheat your oven to 200C. Toss your pumpkin with salt, pepper, and olive oil. Lay on a lined baking sheet and roast in the oven until golden brown. Let cool.

- Make the dressing by combining all the ingredients and whisking with water until smooth. Season with salt and pepper.

- Combine all the salad ingredients and toss with the dressing. Finish with roasted chickpeas, crispy quinoa, and additional pecans.