ROAST PORK & PUMPKIN SALAD

Preparation Method :

• Preheat the oven to 200° C/400° F/Gas Mark 6. Cut the pumpkin halves into wedges about 4 cm/1½  inches wide Very lightly brush the pumpkin and onion wedges with the oil, place in a roasting pan and roast for 30 minutes until the pumpkin and onions are tender but holding their shape.
• Bring a saucepan of water to the boil, add the beans and cook for 5 minutes, or until just tender. Remove with a slotted spoon and refresh the beans under cold running water Drain and put into a large bowl.
• Remove the pumpkin and onion wedges from the oven as soon as they are tender-crisp and leave to cool completely. When the pumpkin is cool, peel and cut into bite-sized pieces
• To make the dressing, put all the ingredients into a small screw-top jar and shake until well blended.
• Put the pumpkin wedges, onions, beans, pork, rocket, feta, pine kernels and parsley in a large bowl, pour over the dressing and gently toss until coated Divide between individual bowls and serve.