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Meatloaf | Roast Pumpkin and Pine Nut Salad | Mother In Law Pie

Roast Pumpkin and Pine Nut Salad

Ingredients:
1 pkt Baby Spinach
½ Pumpkin (Kent or Japanese)
150g Pine Nuts
½ jar Roasted Red Capsicums (finely sliced)
½ Red Onion (finely sliced)

Dressing:
½ tub Spreadable Philly Cheese (softened)
2 tbsp Honey
2 tbsp Milk

Method:

1. Cut the pumpkin into even slices place in a baking tray and drizzle with olive oil and season with salt and pepper.
2. Bake until its golden and cooked well.
3. Wash the spinach and drain well place in the serving dish.
4. Add the other salad ingredients and toss lightly.
5. Dressing: whisk all the dressing ingredients in a small bowl and drizzle over the salad. Place a scoop of mashed potato on a dinner plate, cut lamb rack into cutlets, place two cutlets on top of the mashed potato, add some beans and tomatoes.