Ingredients

• 1 small pumpkin
• such as Baby Bear or onion squash
• peeled
• seeds removed
• cut into cubes
• 50ml/2fl oz vegetable oil
• 1 tbsp nigella seeds
• salt and freshly ground pepper
• 100ml/3½fl oz clear honey
• 75ml/2¾fl oz cider vinegar
• 150g/5½oz walnuts
• chopped
• handful fresh watercress leaves
• 1 shallot
• peeled
• finely sliced
• 125g/4½oz feta
• crumbled
• to serve

Directions

• Preheat the oven to 200C/400F/Gas 6.
• Place the pumpkin into a roasting tray. Drizzle over the vegetable oil
• sprinkle over the nigella seeds
• then season
• to taste
• with salt and freshly ground black pepper. Roast for 20-25 minutes
• or until softened.
• Meanwhile
• heat the honey and cider vinegar in a small frying pan over a medium heat
• or until dissolved. Stir in the walnuts until well combined.
• Mix together the watercress leaves
• shallot
• roasted pumpkin and pumpkin seeds until well combined. Drizzle over the honey and vinegar mixture and stir until the leaves are coated in the dressing. Sprinkle over the crumbled feta.