Bacon Pumpkin & Feta Salad with Spicy Pepitas

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 10 minutes to start with.
2. Dice bacon 5cm and separate slices. Cut broccoli into small florets. Place broccoli and bacon on second prepared tray. After pumpkin has cooked for 10 minutes, bake bacon and broccoli (on rack below pumpkin) for 5 minutes. Slice courgette into 1cm rounds.
3. When pumpkin has cooked for 10 minutes, switch oven to high grill. Add courgette to tray with pumpkin and grill for 5 minutes, until golden. Swap trays around and grill bacon and broccoli for 5 minutes, until golden.
4. While pumpkin is grilling, place balsamic dressing in a large bowl. Thinly slice sundried tomatoes and spring onions and roughly chop lettuce. Add all to bowl with dressing, crumble through feta and set aside.
5. When bacon is golden, add all ingredients to bowl and toss to combine. Season to taste.
6. To serve, divide bacon, pumpkin and feta salad between plates and sprinkle over spicy pepitas.