Despite

having got up this morning and gone to the gym and the market, I am wrecked. My partying has finally caught up to me and I am in a momentous amount of pain.
Oh, and I threw up a few times.

So, ambitiously, I made this to bring to my friend's birthday of food and drinks and sadly, I can't move. And I think if I have thrown up, other people should probably not be exposed to this. Even though it is a really good salad.

*Sad face*

Excuse the shitter than usual photo, I kind of didn't care by the time I finished and this is the strange lighting we have in the house in the late afternoon.

Don't eat this unless you want to contract the plague in your brains.
Um, but feel free to make it.

1/2 pumpkin, cleaned, skin still on, diced
1 red onion, halved and sliced
1 stalk of rosemary, stolen from the neighbour's front garden
sage, torn
2 cloves of garlic, diced
salt
pepper
salt
oil

1 handful of hazlenuts
half that of walnuts
A few big handfuls of baby spinach leaves

1/2 a block of feta (don't ask me what type, I just stood at the counter asking the person at the counter at the market until I liked one...I know, irresponsible blogging), diced

Dijon mustard, the dregs in the bottom of the jar (probably 2 teaspoons)
Extra virgin olive oil (a few glugs)
salt
pepper
juice of 1 small lemon
honey (to taste)

Preheat the oven to 200 and combine the pumpkin, onion, salt, pepper, sage, rosemary, garlic, salt and pepper and oil and place on a baking tray. Bake for 20-30 minutes.
In the last 10 minutes, throw in the nuts.
Meanwhile, whisk together the mustard, oil, salt, pepper, lemon juice and honey until you have a dressing balanced to your liking.
Crush the nuts.
In a large salad bowl, throw in your spinach leaves and the cooked pumpkin and etc. Stir to wilt the leaves a little. Mix in the nuts and the feta and dress with the dressing so that it is coated, but not leaving a pool a the bottom.
Serve with crusty bread and apologise to your chicken friend.