Ingredients
For the salad
300g/10½oz pumpkin, peeled and cut into cubes
2-3 tbsp vegetable oil
salt and freshly ground black pepper
handful each fresh watercress, fresh rocket and fresh baby spinach
150g/5oz frozen peas, thawed
150g/5oz pine nuts, toasted
200g/7oz Fine Fettle Yorkshire cheese (or feta cheese), roughly chopped
3 radishes, sliced
For the dressing
150ml/5fl oz extra virgin olive oil
1 tbsp chopped fresh mint
1 garlic clove, peeled and crushed
2 limes, juice only
salt and freshly ground black pepper
1 tbsp cider vinegar
Method
1. Preheat the oven to 200C/400F/Gas 6.
2. Place the pumpkin on a roasting tray and drizzle over the vegetable oil. Season well with salt and freshly ground black pepper. Roast for about 30 minutes until the pumpkin is tender.
3. For the dressing, place the olive oil, chopped mint, garlic, lime juice, salt and freshly ground black pepper and vinegar into a bottle and shake until well mixed.
4. Place the watercress, rocket, baby spinach, peas, toasted pine nuts, roasted pumpkin, cheese and radish in a bowl and toss together.
5. To serve, divide among serving plates and drizzle over the dressing.
