Name: Roasted Pumpkin and Winter Squash on a Bed of Lamb's Lettuce
Yield: 6 servings
Ingredients: 600 g pumpkin (22oz) or winter squash; 2 garlic cloves, minced; 3 sprigs thyme, leaves picked; 2 teaspoons paprika; 4 tablespoons olive oil; Salt & freshly ground black pepper, to taste; 4 tablespoons orange juice; 2 tablespoons balsamic vinegar; 1 tablespoon mustard; Salt & freshly ground black pepper, to taste; 6 tablespoons olive oil; 200 g lamb's lettuce, washed and dried; 5 tablespoons pumpkin seeds, toasted

Ready in: 40 mins

Serves: 6 servings

Ingredients: 13

Experience the harmonious blend of flavors in this dish, where tender roasted pumpkin or winter squash is paired with delicate lamb's lettuce and a zesty citrus dressing. Topped with crunchy toasted pumpkin seeds, this salad is a delightful treat for the senses.

Ingredients

600	g pumpkin (22oz) or winter squash
2	garlic cloves, minced
3	sprigs thyme, leaves picked
2	teaspoons paprika
4	tablespoons olive oil
•	salt & freshly ground black pepper, to taste
4	tablespoons orange juice
2	tablespoons balsamic vinegar
1	tablespoon mustard
•	salt & freshly ground black pepper, to taste
6	tablespoons olive oil
200	g lamb's lettuce, washed and dried
5	tablespoons pumpkin seeds, toasted

Instructions

Preparation of Pumpkin/Squash
1.	Begin by removing the skin and seeds from the pumpkin or winter squash. Proceed to cut them into 1.5cm pieces and arrange them on a lined baking tin.
2.	Mince the garlic cloves and pluck the thyme leaves from the sprigs. Combine the minced garlic, thyme leaves, paprika, and olive oil to create a flavorful mixture. Brush the pumpkin or squash pieces with this mixture, ensuring an even coating. Season with salt and pepper.
3.	Roast the prepared pumpkin or squash in a preheated oven at 180°C/350°F on the middle shelf for 15-20 minutes until tender and slightly caramelized.
Preparation of Salad
1.	In a mixing bowl, prepare the dressing by combining orange juice, balsamic vinegar, mustard, salt, pepper, and olive oil. Whisk vigorously until emulsified.
2.	Thoroughly wash and dry the lamb's lettuce to prepare the base of the salad. In a skillet over low heat, toast the pumpkin seeds or squash seeds until fragrant, ensuring not to burn them.
Serving
1.	To serve, divide the lamb's lettuce onto 6 plates. Top each portion with the warm roasted pumpkin or squash. Drizzle the dressing over the salad and sprinkle with the toasted pumpkin seeds for a delightful crunch.