|There is some pumpkin in there...somewhere|
I was slightly hindered by the INSANE SEED TO FLESH RATIO of my little pumpkins (I bought fun-sized ones for my friend and I to carve), so I managed a few pathetic slivers and made a fuss of the seeds instead. This is such a tasty salad which makes a great starter, you could serve the pumpkin warm or cold, and beef it up with more root vegetables if you fancied it.
Feeds two. Remove the seeds and flesh from a medium sized pumpkin (do not be fooled by the super-cute mini ones) and separate the seeds from all the stringy flesh. On a baking tray, scatter the seeds on one side and the cubed pumpkin flesh on the other, drizzle with olive oil and toss with 2tsp crushed freshly toasted coriander seeds and a pinch of dried chilli flakes and salt. Roast for about 15/20 mins, until the seeds are dry and crunchy and the pumpkin cooked. Put all this in a bowl and add a small bag of rocket. Make a dressing with 2tbsp extra virgin olive oil, 2 tsp red wine vinegar and salt and pepper. Mix the salad well with the dressing and plop onto plates. Top with a few slices of Serrano ham and parmesan shavings. Then marvel at how pretty it looks. And then, how good it tastes.