Step 1
Preheat your oven to 200C fan-forced (220C conventional). Place the pumpkin on a baking tray. Drizzle with olive oil, sprinkle with salt and pepper, and toss to coat. Place the cherry tomatoes on another small baking tray and season well. Place both trays in the oven and roast the vegetables for 25-30 minutes. The pumpkin should be golden and cooked through, and the tomatoes should be soft but still holding their shape.
Step 2
Cook the risoni according to the package instructions. Drain, run under cold water and set aside.
Step 3
In a small bowl, whisk together the lemon-mustard dressing ingredients, and season with salt and pepper.
Step 4
In a large mixing bowl, combine the roasted pumpkin and cherry tomatoes, risoni, spinach, red capsicum, basil and parsley. Pour over half the dressing and toss gently to coat evenly. Just before serving, scatter over the feta and pine nuts and add more dressing to taste, seasoning well with pepper and sea salt.
