Roasted Pumpkin Salad (vegetarian)

1.5 kg pumpkin, peeled and cubed
2 punnets cherry tomatoes, halved
garlic cooking spray
200g green beans, trimmed and halved
150g baby spinach leaves
350g reduced-fat fetta cheese, crumbled
4 tbs Balsamic Dressing

1. Preheat oven to 200°C. Place the pumpkin and tomatoes in two separate baking dishes and spray both with garlic spray (tomatoes should be cut side up). Bake the pumpkin for 15 minutes, then add the tomatoes to the oven and bake both for a further 30 minutes, or until the pumpkin is golden and tender. Set aside to cool.
2. Cook the beans in boiling water until tender, drain and cool under cold water. Drain.
3. To serve, arrange the spinach leaves on a platter and top with the pumpkin, tomatoes, beans and fetta cheese. Drizzle with the balsamic dressing.

This recipe is from weight watchers. Serves 6. 1.5 points per serve