Bacon, Pumpkin and Feta Salad

Steps

1. Preheat oven to 230°C. Line two oven trays with baking paper. Toss pumpkin with a drizzle of oil on first prepared tray and season. Roast for about 15 minutes, until nearly tender.
2. Dice bacon 5cm and separate slices. Roughly chop broccolini into bite-size pieces. Place broccolini and bacon on second prepared tray. When pumpkin has 5 minutes roasting time remaining, cook broccolini and bacon (on rack below pumpkin).
3. When pumpkin is nearly tender, switch oven to high grill. Slice courgette into 1cm rounds. Add courgette to tray with pumpkin and grill for 5 minutes, until golden. Swap trays and grill bacon and broccolini for 5 minutes, until golden.
4. While pumpkin is grilling, place balsamic dressing in a large bowl. Thinly slice sundried tomatoes and spring onions, roughly chop cos lettuce. Add both to bowl with dressing, crumble through feta and set aside.
5. When bacon is golden, add all remaining pumpkin and feta salad ingredients to bowl and toss to combine. Season to taste with salt and pepper.
6. To serve, divide bacon, pumpkin and feta salad between plates.