ROAST PUMPKIN, MOZZARELLA AND CHILLI

1 small pumpkin, deseeded and cut into 5cm thick wedges 2 tbsp olive oil

2 x 150g mozzarella balls, drained 1 red chilli, thinly sliced sea salt and freshly ground black pepper TO SERVE

2 tbsp extra virgin olive oil 1 tbsp balsamic vinegar

Preheat the oven to 180C/gas 4. 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.

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.

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