Roast Pumpkin Salad with Cottage Cheese

This is a delicious, easy lunch you can throw together with some leftover roast pumpkin and a few common fridge and pantry ingredients you may have on hand or can easily swap! 

I used leftover butternut pumpkin from dinner the night before - simply cut a butternut in half and roast it in the oven at 200°C for about 40 minutes or until tender, cool and the skin will fall away easily if you wish to remove it.

Add the chopped pumpkin to a bowl with a generous handful of salad greens, 1/4 avocado sliced, a few tablespoons of cottage cheese, crumbled feta and walnuts over the top.

Dress with a drizzle of honey and olive oil and season with chilli flakes and pepper.

I also added micro greens for extra flavour and nutrients.

Optional: if you want to make this more substantial, try adding up add some brown rice, quinoa, lentils or chickpeas.

Edamame beans would also be a nice addition!