Chilli Roasted Pumpkin with Nuts and Seeds

Serves 6, Prep and Cook: 1 hour, 10 mins

1.5kg piece Kent pumpkin

¼ cup olive oil

½ tsp dried chilli flakes

60g bag baby rocket leaves

2 tblsps honey

2 tblsps red wine vinegar

¹⁄³ cup chopped roasted salted cashews

2 tblsps pepitas

2 tblsps sesame seeds

1 Cut pumpkin into 4cm thick wedges. Cut wedges in half crossways.

2 Combine pumpkin with oil and chilli in a large bowl. Toss well to coat. Transfer to an oiled, large roasting pan. Season with salt and pepper.

3 Cook in a hot oven (200C) for about 45 to 50 minutes, or until golden brown and tender.

4 To serve, place rocket and pumpkin on a serving platter. Drizzle with combined honey and vinegar. Sprinkle with combined cashews, pepitas and sesame seeds.

STRAWBERRY YOGHURT CUBES: Blend 250g punnet hulled and chopped strawberries with 1 tblsp caster sugar in a blender until smooth. Add ½ cup vanilla yoghurt. Blend. Pour into 18 holes of two 12-hole ice-cube trays. Freeze overnight. To serve, blend six yoghurt cubes with ¾ cup milk in a blender until smooth. STRAWBERRY JELLIES: Dissolve an 85g packet strawberry jelly crystals and 2 tblsps caster sugar in 1 cup boiling water. Stir in ½ cup cold water. Hull and slice 250g punnet strawberries. Process in a food processor until smooth. Stir into jelly mixture. Divide among serving glasses. Refrigerate overnight until set. QUICK STRAWBERRY PAVLOVA: Combine 2 x 250g punnets hulled and sliced strawberries with ¼ cup icing sugar and 2 tblsps orange-flavoured liqueur in a bowl. Stand for 20 minutes. Top pre-made pavlova nests with whipped cream and strawberry mixture. STRAWBERRY SYRUP: Combine 2 x 250g punnets hulled and chopped strawberries, ² ⁄ ³ cup caster sugar, 1 tblsp lemon juice and 1 vanilla bean (seeds scraped) in a medium saucepan. Stir over a low heat until dissolved. Bring to boil. Gently boil for about 8 minutes, or until thickened. Remove from heat and remove vanilla bean. Serve syrup warm or cold over pancakes, waffles, ice-cream or cheesecake.