Sweet roast pumpkin is very pleasant when served as a salad.

Ingredients

• 1 kg pumpkin, peeled
• 2 red onions, peeled
• ¼ cup oil, olive is nice here
• 1-1½ cups fresh green grapes, halved
• ¼ cup shaved Parmesan
• 2-3 tablespoons chopped fresh oregano
• ½ cup your favourite vinaigrette

Method

1. Preheat the oven to 190ºC. Line a baking tray with baking paper or foil.
2. Cut the pumpkin into 1-cm thick slices and place on the prepared tray. Cut the onions into eighths and add to the pumpkin. Drizzle with the oil and season with salt and pepper.
3. Bake in the preheated oven for 40 minutes or until the vegetables are tender. Remove from the oven and allow to cool a little.
4. Arrange the cooked pumpkin and onion with the grapes, Parmesan and oregano on a platter. Dress with the vinaigrette just before serving.

Cooks Tips

- Use a firm-fleshed pumpkin such as a crown or buttercup pumpkin for best results.