HONEY PUMPKIN & FIG SALAD WITH WHIPPED RICOTTA

SERVES 2 PREP + COOK 30 MINS

◆ 400g Jap pumpkin, diced

◆ ¼ cup extra-virgin olive oil

◆ 1 tbsp honey

◆ 4 small fresh figs, quartered

◆ ½ cup walnuts

◆ 160g ricotta

◆ 120g baby spinach and rocket salad mix HONEY-MUSTARD DRESSING

◆ 1/3 cup extra-virgin olive oil

◆ 2 tbsp white balsamic vinegar

◆ 2 tsp Dijon mustard

◆ 1 tsp honey

◆ 1 small clove garlic, crushed

1 Preheat oven grill on high. Grease and line an oven tray with baking paper.

2 Place pumpkin, 1 tbsp of the oil and honey in a bowl. Toss to coat. Season to taste. Spread pumpkin mixture over lined tray. Grill 10 mins or until golden. Add figs to tray and turn in honey and oil mixture. Grill for a further 4 mins or until figs are caramelised.

3 HONEY-MUSTARD DRESSING

Place ingredients in a small screw-top jar. Shake until combined and emulsified. Season.

4 Using baking paper, lift pumpkin and figs out of tray. Leave to cool.

5 Meanwhile, spread walnuts across tray. Grill 2 mins or until toasted. Cool. Chop coarsely.

6 Process ricotta and remaining oil in a small food processor until combined and smooth. Season.

7 Place pumpkin, figs, walnuts, salad mix and dressing in a bowl. Toss gently to combine. Season. Top with spoonfuls of whipped ricotta before serving.