Butternut Pumpkin (Squash), Roasted Hazelnut and Feta Salad

• hazelnuts↗1 cup
• butternut pumpkin, cut into 3cm pieces↗1 1⁄2 kg
• olive oil flavored cooking spray
• salt and pepper
• marinated persian feta cheese175 g

  drained

• Honey and Balsamic Dressing
• honey↗1⁄4 cup
• balsamic vinegar↗2 tablespoons
• olive oil↗1 tablespoon
• salt and pepper

  to taste

Step-by-step instructions

1. 1

   Preheat fan-forced oven to 230°C /445°F (240°C if not fan forced).

2. 2

   While the oven is heating, place hazelnuts on to a baking tray, roast for 10-15 minutes until skins crack and nuts are roasted. Wrap in a clean tea towel and rub hazelnuts in tea towel to remove skins. Chop nuts and set aside.

3. 3

   Line a large roasting pan with non-stick baking paper and arrange the pumpkin in pan, spray with oil and season with salt and pepper.

4. 4

   Roast, turning once, for 15 minutes or until golden brown and tender. Cool to room temperature.

5. 5

   Place dressing ingredients in a screw-top jar and shake well to combine. Remove lid. Microwave on high (100 per cent) for 10 seconds or until honey is melted. Shake again to combine.

6. 6

   Combine pumpkin, hazelnuts and feta on a serving platter, drizzle with dressing and serve.