Nicola's dressing adds a touch of glamour, while the toasted sunflower seeds give a nutty taste and texture to this simple salad, which was devoured by all when we visited the Wrights.

Ingredients

• 1 kilogram pumpkin, peeled
• ¼ cup olive oil
• 4-5 handfuls rocket
• ½ cup pumpkin seeds, toasted
• Millionaire's Dressing
• 1/3 cup walnut oil
• 1/3 cup verjuice
• 1/3 cup virgin olive oil
• 1 teaspoon wholeseed or Dijon mustard
• 1 teaspoon minced fresh garlic

Method

1. Preheat the oven to 200ºC.
2. Cut the pumpkin into 1-2cm pieces and toss with the olive oil. Scatter in one layer onto a large baking tray.
3. Bake in the preheated oven for 20-25 minutes or until the pumpkin is cooked and has begun to brown. While the pumpkin is cooking, prepare the dressing.
4. Arrange the rocket on a serving platter and place the cooked pumpkin on top. Scatter over the pumpkin seeds and pour on the dressing. Serve warm.
5. Millionaire's Dressing
6. Put all the ingredients into a lidded jar and shake to mix. For a creamier dressing, blend in a food processor. Add a small handful of herbs-of-the-season, if wished.

Cooks Tips

- Verjuice is an acidic juice made by pressing unripe grapes. You'll find verjuice in supermarkets and specialty food stores. Variations: - Roast diced carrots in place of pumpkin and serve garnished with sunflower seeds. - Use a mix of salad greens or torn-up spinach, adding a segmented oranges to the salad and the grated rind to the dressing. - In place of verjuice in the dressing, use a mild-tasting vinegar such as cider or white wine vinegar.