Red kumara and feta salad

Ingredients

• Honey mustard dressing
• 1/4 cup olive oil
• 2 tablespoons balsamic vinegar
• 1 tablespoon honey
• 1 tablespoon grainy mustard
• sea salt and freshly ground black pepper
• 800 grams Countdown Red Kumara, unpeeled, cut into slices
• 2 tablespoons olive oil
• 120 grams bag baby spinach
• 1/4 cup pepperdew peppers
• 1 small red onion, peeled and cut into thin wedges
• 150 grams feta, crumbled
• 2 tablespoons toasted pine nuts