Ingredients: (serves 2)
800 g pumpkin, peeled and cut into chunks
½ teaspoon sea salt
½ teaspoon ground cinnamon
1 head of radicchio lettuce
bunch of watercress or rocket leaves
small handful walnuts
60g goats feta, labna (yoghurt cheese) or Persian feta
Balsamic pomegranate dressing:
2 tablespoon good quality balsamic vinegar
2 tablespoons pomegranate molasses (optional but lovely - see notes)
4 tablespoons cold pressed olive oil or walnut oil
1. Preheat your oven to 200 C. Combine pumpkin, salt and cinnamon onto a large baking tray lined with grease proof paper. Add 1 tablespoon olive oil and mix the cinnamon and salt through the pumpkin. Roast for about 30 - 40 minutes or until caramelized and tender.
2. Wash radicchio leaves and separate then arrange with the watercress onto a serving plate. Arrange the roasted pumpkin over the top, gently incorporating some of the leaves in-between.
3. Garnish with feta and walnuts over the top and serve alone or drizzled with a little combined balsamic pomegranate dressing
I find it really heartbreaking that when we are children, we exist as imaginative free spirits, but as we grower older we are told what is expected of us and in most cases, that part of our soul slowing dies or simply becomes lost.
Live freely. Feed your creative spirit.