Rosemary roast pumpkin salad

Yesterday was hot hot hot and so we decided to have salad for dinner.
I roasted up some left over pumpkin with some rosemary from the garden. Added some mixed beans, a bunch of parsley (also from the garden), some tomatoes, snowpeas, asparagus and avocado and topped it with fresh lemon juice, olive oil and some Iku salad dressing. Yum.

Lily was quite taken with it, but had to settle for her own meal of avocado, butter beans and pumpkin.