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(Serves 2) 1 small pump­kin, de­seeded and cut into 5cm-thick wedges; 2tbsp olive oil; 2 x 150g moz­zarella balls, drained; 1 red chilli, thinly sliced; Sea salt and freshly ground black pep­per; 2tbsp ex­tra vir­gin olive oil; 1tbsp bal­samic vine­gar, to serve

METHOD

1. Pre­heat the oven to 180˚C/350˚F/gas mark 4.

2. Place the pump­kin in a bak­ing tray or roast­ing dish.

Brush with the olive oil and season with salt and pep­per. Roast for 20 min­utes or un­til browned at the edges.

3. Di­vide the cooked pump­kin wedges be­tween two plates. Tear the moz­zarella into small pieces and scat­ter over the pump­kin, fol­lowed by the thinly sliced chilli.

4. Season with salt and pep­per and driz­zle over the ex­tra vir­gin olive oil and the bal­samic vine­gar to serve.

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