Pumpkin makes a great salad served hot or warm. Add a handful of toasted walnuts to this recipe for crunch if wished.

Ingredients

• 1 kg crown pumpkin, peeled
• 2 red onions, peeled
• 1 tblsp oil
• ground black pepper
• 1/2 cup vinaigrette
• 2 tbsp basil pesto
• 1 cup fresh green grapes, halved
• 1/4 cup shaved fresh parmesan cheese
• a few basil leaves

Method

1. Cut the pumpkin into 5mm thick slices and place in a roasting dish. Cut the onions into eighths and add to the pan with the oil and pepper and toss well.
2. Bake at 190°C for 35-40 minutes until tender. Cool a little.
3. Toss with the vinaigrette, grapes, parmesan cheese and basil leaves and season if wished with a little salt and pepper.