1 small pumpkin, such as Baby Bear or onion squash, peeled, seeds removed, cut into cubes
50ml/2fl oz vegetable oil
1 tbsp nigella seeds
salt and freshly ground pepper
100ml/3½fl oz clear honey
75ml/2¾fl oz cider vinegar
150g/5½oz walnuts, chopped
handful fresh watercress leaves
1 shallot, peeled, finely sliced
125g/4½oz feta, crumbled, to serve
Preheat the oven to 200C/400F/Gas 6.
Place the pumpkin into a roasting tray. Drizzle over the vegetable oil, sprinkle over the nigella seeds, then season, to taste, with salt and freshly ground black pepper. Roast for 20-25 minutes, or until softened.
Meanwhile, heat the honey and cider vinegar in a small frying pan over a medium heat, or until dissolved. Stir in the walnuts until well combined.
Mix together the watercress leaves, shallot, roasted pumpkin and pumpkin seeds until well combined. Drizzle over the honey and vinegar mixture and stir until the leaves are coated in the dressing. Sprinkle over the crumbled feta.
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