Recipe of the Day: Walnut Pumpkin Salad

Too hot to cook? Throw together this light salad which features nutritious arugula and crunchy walnuts

Ingredients
1 small pumpkin, cubed
1 tsp vegetable oil
1 tbsp habet el-baraka (nigella) seeds
Salt and freshly ground pepper
¼ cup honey
2 tsp vinegar
2/3 cup walnuts, chopped
1cup shredded arugula leaves
1 shallot, finely sliced
½ cup feta, crumbled, to serve

1. Preheat oven to 350 oF. Line a tray with a baking sheet and place pumpkin on the sheet.

2. Drizzle pumpkin with vegetable oil, sprinkle nigella seeds on top and season to taste. Roast for 20-25 minutes, or until softened.

3. While pumpkin is roasting, heat the honey and vinegar in a small pan over medium heat until dissolved. Stir in the walnuts until well combined.

4. Toss the arugula leaves, shallot, roasted pumpkin and pumpkin seeds to combine. Dress with the honey and vinegar mixture and toss again until leaves are coated. Sprinkle crumbled feta on top before serving.