ROASTED PUMPKIN WITH A WALNUT, ORANGE AND PARSLEY DRESSING

Serves 6

Another easy dish, and one that can be prepared ahead of time if you prefer to serve it as a salad at room temperature. We cooked it outdoors for that lovely smoky flavour, but it’s in no way essential.

1 medium pumpkin or squash, about 1.25kg-1.5kg

2 tbsp olive oil

For the dressing

50g walnuts, chopped Generous handful flat-leaf parsley, chopped

1 garlic clove, finely chopped A good pinch of chilli flakes 100ml olive oil

Juice and grated zest of 1 large orange

combine all the dressing ingredients and season with salt to taste. set aside. preheat the oven grill to medium-high, or heat your barbecue or fire pit until the flames have died down and the coals or wood have started to turn to ash.

Wash the pumpkin or squash, then cut in half and scoop out the seeds. don’t peel. cut into 1.5cm slices.

Toss the slices into a bowl with the olive oil and season. if cooking outdoors, lay the slices directly onto the barbecue grill and cook, turning every 2 minutes, until charred and cooked through.

if cooking indoors, place the slices on a baking sheet and grill until charred on both sides and tender. To serve, arrange the slices on a platter and spoon over some of the dressing. serve the remaining dressing on the side, as it also goes really well with the pork and sautéed mushrooms and potatoes.