Maple-roasted pumpkin with rocket, dukkah & feta

This makes more dukkah than you’ll need but it keeps in an airtight container for a couple of weeks. It’s a North African combination of seeds, spices and nuts that works brilliantly with the sweetness of the pumpkin and sourness of the feta. Jack

SERVES 6 PREP 25 mins COOK 45 mins EASY V 1 small pumpkin or squash 3 tbsp maple syrup

3 tbsp olive oil

1/2 tsp chilli flakes 150g feta, crumbled

For the dukkah 75g walnuts

90g hazelnuts

1 1/2 tbsp cumin seeds

60g each pumpkin seeds and sesame seeds

To serve

200g rocket

2 tbsp lemon juice some crusty bread with extra virgin olive oil for dipping (optional)

1 Heat oven to 220C/200C fan/ gas 7. First, prepare the pumpkin or squash. Using a sturdy vegetable peeler, peel it, then, using a large, heavy knife, cut it in half. Using a spoon, scrape out the seeds and fibres. Cut the flesh into cubes about 2cm in size.

2 Put the pumpkin cubes in a bowl, with the maple syrup, 1 tbsp of the olive oil and the chilli flakes. Season with sea salt, and stir to coat. Transfer the pumpkin cubes to a large flameproof pan and cook over a high heat for 5-10 mins, turning, until golden brown. Put the pan in the oven and cook for 20-30 mins. 3 Meanwhile, make the dukkah. Toast the walnuts and hazelnuts in a dry frying pan over a low heat. Add the cumin and cook for another few mins until toasted. Leave to cool, then pulse the nuts and cumin in a food processor to roughly break them up. Transfer to a bowl.

4 In the same dry frying pan, toast the pumpkin seeds until they are brown and beginning to pop, then toast the sesame seeds for 30 secs. Stir the pumpkin seeds and sesame seeds into the bowl with the nuts, and add 2 tsp salt and 1 tsp pepper.

5 For the last 5 mins of the pumpkin cooking time, sprinkle the feta on top, then return the pan to the oven. Remove and allow to cool a little. Transfer the pumpkin and feta to a bowl and stir to mix. Add the rocket and toss. Drizzle with the remaining olive oil and the lemon juice. Add more salt if necessary. Add half the dukkah and mix through. Serve the salad in bowls or piled onto plates with the remaining dukkah alongside, and some crusty bread with extra virgin olive oil, if you like.

GOOD TO KNOW gluten free

PER SERVING 463 kcals • fat 38g • saturates 7g • carbs 12g • sugars 9g • fibre 6g • protein 16g • salt 2.3g