400g pumpkin, butternut or onion
squash, cut into chunks
150g pumpkin seeds, toasted
1 tsp sesame seeds
1 tsp ground cumin
1 tbsp coriander seeds, toasted
and roughly crushed
Half tsp cayenne seeds
1 tsp smoked paprika
1 red onion
A splash of red wine vinegar
1 tbsp sumac
Pinch of sugar
150g bag salad leaves
150g Wootton white cheese or feta
A handful of toasted pistachios
1 small pomegranate
60ml olive oil
1 Toss the pumpkin with oil and salt and roast for about 30 mins at 180C/gas 4.
2 Whilst the pumpkin roasts, make the dukka. In a pestle and mortar grind the pumpkin and sesame seeds until broken up, then stir in the cumin, coriander, cayenne and smoked paprika. Set mixture aside.
3 Make the sumac onions. Slice the red onion as thinly as possible; a mandolin is best for this. Mix with the red wine vinegar, sumac, sugar and a pinch of salt and set aside for at least 30 mins, stirring every so often.
4 When the pumpkin is ready, toss with the dukka mix then cook for a further 5 mins. Remove and leave to cool.
5 Toss the salad leaves with the onions and olive oil and arrange on plates with the pumpkin and dukka. Top with crumbled Wootton white, pomegranate seeds and pistachios.
Recipe by Riverford