This simple fig salad pairs sweet ripe figs with pumpkin and fresh greens for an easy, elegant dish.

Ingredients          

2 cups leafy greens, such as arugula

3-4 figs, sliced in quarters

400g pumpkin, peeled, sliced and oven roasted

Handful pine nuts

½ cup quinoa, cooked

180g Greek fetta, crumbled

½ cup pomegranate seeds

1 tbsp Olive oil

2 tbsp Dijon mustard

Prepare          

In a serving bowl or platter, arrange greens onto the plate first, then add figs, roasted pumpkin, pine nuts, quinoa, fetta and pomegranate seeds.

In a small separate bowl, mix olive oil and Dijon mustard. Drizzle over salad. Season with salt and pepper to taste.