Pumpkin, spinach & hazelnut salad

Spinach and pumpkin combine with chopped hazelnuts in a savoury, juicy salad.

Preheat oven to 200C or 180C fan-forced.
Place pumpkin, in a single layer, on a large baking tray sprayed with olive oil. Bake for 25 mins, until tender and golden.
Meanwhile, mix together yoghurt, paprika and 2 tablespoons water to form a smooth sauce.
Arrange pumpkin on a large platter with spinach and hazelnuts. Drizzle over sauce.

Source

1kg kent pumpkin, cut into thin wedges, skin on

1/4 cup Greek-style yoghurt

1/2 tsp paprika

100g baby spinach leaves

1/4 cup hazelnuts, toasted, roughly chopped

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