Warm honey-roasted pumpkin, silverbeet and currant salad

Recipe box: https://foodgarden.com.au/a/bundles/recipe-box:-warm-honey-roasted-pumpkin,-silverbeet-and-currant-salad-yik

2 tablespoons extra virgin olive oil
2 tablespoons honey
1 teaspoon ground cumin seeds
1 teaspoon ground cinnamon
800g pumpkin, peeled, cut into 1cm-thick wedges
1 bunch silverbeet
80g fetta, crumbled

CURRANT DRESSING
1/4 cup currants
2 tablespoons red wine vinegar
1/4 cup extra virgin olive oil

Preheat oven to 200C/180C fan-forced. Line a large baking tray with baking paper.

Combine oil, honey, cumin and cinnamon in a large bowl. Season with salt and pepper. Add pumpkin. Rub to coat. Place pumpkin, in a single layer, on prepared tray. Roast for 20 minutes or until golden and tender.

Meanwhile, make Currant Dressing: Place currants, red wine vinegar and oil in a small bowl. Season with salt and pepper. Stir to combine. Set aside for 15 minutes or until currants soften slightly.

Discard stalks from silverbeet. Roughly shred leaves. Place pumpkin and silverbeet in a serving bowl. Drizzle with dressing. Toss to combine. Sprinkle with fetta. Serve.

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