vegan lunches

Ingredients: 3 tablespoons olive oil ½ teaspoon ground cumin ½ teaspoon cayenne pepper sea salt freshly ground black pepper 800g pumpkin, cut into 2cm cubes 100g baby spinach leaves 20 Kalamata olives, pitted or Sprinkle with lightly toasted pine nuts (not both!!) Dressing: 1 tablespoon red wine vinegar 60ml extra virgin olive oil 1 French shallot, finely sliced (optional) Preheat oven to 220c. Place olive oil, cumin, cayenne pepper, salt & pepper in a bowl & stir to combine. Add the roast pumpkin & stir to coat. Transfer to a roasting pan & bake for 30 minutes, or until the pumpkin is tender & slightly caramelized. Whisk all the dressing ingredients together in a bowl until combined. Divide the spinach between four serving plates & scatter roast pumpkin, and olives or pine nuts over the top. Drizzle each with dressing. Amber | www.intothesoul.com