PUMPKIN SALAD

Diced pumpkin
Sliced zucchini
Asparagus cut into lengths
Cherry tomatoes
Mixed lettuce
Pine nuts and or sunflower seeds
Basil pesto

• Bake pumpkin in tray covered with basil pesto until ¾ cooked.
• Add zucchini, asparagus and bake until all golden.
• Add the pine nuts for the last few minutes
• Toss baked vegetables in with the lettuce and cherry tomatoes
• Serve.