Agnolotti, pumpkin & feta salad with caramelised onion dressing

Method

1. Combine all dressing ingredients in a screw top jar and set aside.
2. Preheat oven to 200°C. Place pumpkin in a baking pan. Drizzle with olive oil, then sprinkle with salt and pepper. Toss to combine. Bake 25 minutes or until pumpkin is tender. Remove from oven and set aside.
3. Meanwhile, cook agnolotti according to packet directions. Drain and place on a serving platter. Add pumpkin, half the rocket and half the pecans; toss gently to combine.
4. Drizzle with dressing and toss gently. Top with remaining rocket, feta and pecans.