½ pumpkin, peeled and deseeded
2 tbsp olive oil
1 tsp dried thyme
1 tbsp garlic infused oil
150g/5½ oz baby leaf spinach
50g/1¾oz pumpkin seeds
salt and freshly ground black pepper
For the dressing
1 tbsp sherry vinegar
½ tsp maple syrup
½ tsp wholegrain mustard
Serves - 2
Preheat the oven to 200C/180C Fan/Gas 6. Cut the pumpkin flesh into a fairly small dice and put into a roasting tin.
Toss with the oil, thyme and garlic infused oil, and season generously.
Roast for 30 minutes, or until the pumpkin has softened and is well browned around the edges.
Allow to cool slightly. Whisk together the dressing ingredients in large bowl.
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.
Recipe adapted from: Good Food