Deep fried Mars Bar V zucchini and pumpkin salad with feta

Hi there
We've been away for a weekend to Nelson Bay, about 3 hours north of Sydney.  G & I  played 9 holes of golf one day, accompanied by kangaroos on the green.  They didn't budge, until an unexpectedly accurate shot of mine hit the largest one, so I moved on quickly.

Nelson Bay Golf Club enhanced by wildlife; kangaroos,
 wallabies, and a vast range of bird life. 
We even saw a koala.




Did we eat this?  No, but we were fascinated by this sign and
wondered how many people it attracted from a cuisine point of view.



Zucchini and Pumpkin Salad with Pinenuts

What we did enjoy was the light lunch of Zucchini and Pumpkin Salad,
 on the way home at the Brookland Pub, as we listened to live music
 and enjoyed some lovely (late) spring weather,
 where this simple dish somehow hit the spot.

Serves 4

400g/12oz butternut pumpkin, deseeded, peeled, cut into wedges
3 medium zucchini cut into thickish slices

2 tsp olive oil
250g / 8 oz pkt baby spinach leaves or rocket leaves

200g feta  - preferably a softer variety than greek such as Bulgarian or South Cape Tasmanian
 1/2 cup toasted pine nuts - toasted in oven or in pan

Dressing

1 tbs fresh lemon juice

1 tbs honey

2 tbs extra virgin olive oil

2 tsp wholegrain mustard

Handful basil and/or flatleaf parsley (or your own preferred herbs)

Process until smooth to form a dressing, season with salt and pepper.

Preheat oven to 220 C/400 F.   Line a baking tray with non-stick baking paper - place pumpkin and zucchini in a single layer on the lined tray and spray with olive oil.  Season with salt and pepper.   Bake, turning once during cooking, for 25 minutes or until golden brown then cool.

To serve, place the pumpkin, zucchini, spinach and pine nuts in a large bowl. Drizzle with the dressing and gently toss until just combined - crumble over the fetta.
Serve immediately. 

Enjoy the video of our walk around Shoal and Nelson Bays.