Zubereitung

1. 1

   Heat the oven to 200 °C (conventional). Wash and deseed the pumpkin and cut it into thin wedges. Toss with half the olive oil, salt and pepper and spread on a baking tray.

2. 2

   Roast the pumpkin until the edges are golden and caramelised, turning once halfway through.

3. 3

   Toast the pumpkin seeds in a dry pan until fragrant and lightly popping. Set aside.

4. 4

   For the dressing, whisk the honey, mustard, vinegar and remaining olive oil with salt and pepper until smooth.

5. 5

   Arrange the salad leaves on plates, top with the warm pumpkin, crumble over the feta and scatter with the toasted seeds. Finish with the honey-mustard dressing.