Autumn Pumpkin Salad | Recipe

Preheat the oven to 220°C (or fan 200°C).

Wash and halve the pumpkin, removing the seeds. Cut into bite-sized wedges and marinate in a bowl with 3 tbsp of olive oil and 2 pinches each of salt and pepper. Roast in the oven on a baking tray covered with baking paper for 25 minutes.

For the dressing, mix all the ingredients together in a bowl.

Wash the lettuce and rocket and dry with a salad spinner. Chop off the top of the pomegranate and cut in half. Turn the fruit inside out over a bowl filled with cold water and knock out the seeds by tapping the skin firmly with a wooden spoon. The seeds will sink to the bottom and the pith will stay on top. Skim off the pith with a sieve, strain and place the seeds to one side.

Roughly chop the walnuts and toast them in a dry frying pan over a medium heat for 3 minutes.

Mix the pomegranate seeds, dressing and salad together in a bowl. Divide the salad onto 4 plates and garnish with the roasted pumpkin wedges and walnuts.