Roast squash salad

Step 1

Preheat the oven to 200C/180C Fan/Gas 6.

Step 2

Cut the pumpkin flesh into a fairly small dice and put into a roasting tin. Toss with the oil, thyme and garlic, and season generously.

Step 3

Roast for 30 minutes, or until the pumpkin has softened and is well browned around the edges. Allow to cool slightly.

Step 4

Whisk together the dressing ingredients in large bowl.

Step 5

Add the salad leaves to the dressing, season with salt and pepper, then toss lightly. Arrange the leaves over a serving plate. Toss the pumpkin in the same bowl to pick up any residue from the dressing, then arrange over the leaves. Sprinkle with the pumpkin seeds and serve.