Preheat the oven to 200°C conventional (180°C fan-forced). Place the pumpkin and red capsicum on a baking tray. Drizzle with some olive oil, season and toss to coat. Roast for about 25–30 minutes or until the veggies are tender and slightly caramelised.
500 g pumpkin, 2 red capsicums, extra virgin olive oil, sea salt & cracked black pepper
While the veggies are roasting, cook the risoni according to packet instructions. Drain, run under cold water and set aside.
1 1/2 cups risoni
For the dressing: In a small bowl, whisk together all the ingredients. Season well.
In a large salad bowl, combine the risoni, pumpkin, capsicum and spinach. Pour over half the dressing and toss gently to coat everything evenly. Top with the feta and pine nuts. Add the remaining dressing if you think you need it.
1 1/2 cups risoni, 500 g pumpkin, 2 red capsicums, 2 cups baby spinach, 60–80 g feta cheese, 1/2 cup pine nuts
