Roasted pumpkin and peach salad

A tasty roasted pumpkin and peach salad provided by Food Envy London's Holly Sugars

Ingredients

• 4 peaches
• 200 grams pumpkin
• 1 handful pumpkin seeds
• 1 handful walnuts
• 1 large round lettuce
• 1/2 fennel
• a spoonful olive oil
• a dash lime juice
• 1 tsp Agave syrup
• a dash salt and pepper
• 1 tsp Dijon mustard

Preparation

1. Pre heat the oven to 180˚C, chop the pumpkin into cubes, drizzle with olive oil, and add a pinch of salt and some ground black pepper.
2. Roast for 35 minutes, until the flesh is soft and starting to caramelize.
3. Make a dressing with the juice of a lime, Agave syrup, mustard and some olive oil.
4. Toast the pumpkin seeds and walnuts quickly in a frying pan until the seeds begin to colour and pop, remove from the heat and allow to cool.
5. Prepare the lettuce, by roughly chopping, or breaking off the leaves.
6. Thinly slice the fennel and place to one side.
7. Remove the stones from the peaches and cut into quarters.
8. Arrange the lettuce leaves, fennel and peaches in your serving dish, scatter over the pumpkin then pour over the dressing.
9. Top the salad with the toasted seeds and walnuts.