Spinach Salad with Carrots, Pumpkin and Feta

Peel the carrots and half lengthwise or into quarters. Cut into 2-inch pieces. Rinse, trim, and slice the peppers. Peel the onions and cut into wedges. Coarsely chop the hazelnuts, then toast in a dry pan with the pumpkin seeds until lightly browned and fragrant. Remove from the pan and set aside.

Heat the oil in a pan, and sauté the carrots for 2-3 minutes, until lightly browned. Add the onions, and sauté for 2-3 minutes. Mix in the peppers, and some water if necessary. Cook another 4 minutes until the liquid has evaporated and the vegetables are soft. Remove from the heat and let cool.

Rinse the spinach thoroughly, and dry. Rinse and dry the herbs, then finely chop the leaves. Drain the tomatoes, and chop. Whisk together the pumpkin seed oil, 2 tablespoons of the tomato oil. vinegar, honey, and 2-3 tablespoons of water. Season to taste with salt and pepper. Mix the dressing with the hazelnuts and pumpkin seeds.