(Serves 4) 1kg pumpkin 5 tbsp olive oil Juice of 1 lime 1 tbsp cider vinegar 1 tbsp honey 1⁄2 tsp salt
Large pinch of freshly ground black pepper 40g F&Co cacao nibs 200g mixe salad leaves
Preheat the oven to 200*C.
Peel the pumpkin, cut in half and discard the pith and seeds. Chop the flesh into approximately 3-cm cubes.
In a large bowl, whisk together the olive oil, lime juice, vinegar, honey, salt and pepper until well combined. Pour a third of this mixture into a small dish and set aside as a dressing for the salad at the end. Add the cubed pumpkin to the remaining mixture, along with the cacao nibs, and toss until it is all well coated.
Line a large roasting tin with baking paper. Tip the prepared pumpkin into it, spacing it out evenly. Roast in the hot oven for about 40 minutes, or until lightly browned, turning the pumpkin once or twice during cooking. Allow the pumpkin to cool down until it is only just warm.
Toss the salad leaves in a large in a large serving bowl with the remaining dressing and top with the roasted pumpkin and cacao nibs. Serve immediately with crusty bread.
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