Roast Pumpkin Salad

Method

• 1)

  Start by preheating your oven to 220C on fan force.

• 2)

  Next, using a spoon remove the seeds from 1/4 Kent pumpkin, then slice the pumpkin into approx. 1cm slithers (you can keep the skin or remove it).

• 3)

  Place the sliced pumpkin into a bowl and evenly coat with olive oil before layering the slices onto 2 lined baking tins (ensure the slices are not overlapping each other!)

• 4)

  Pop the pumpkin into the oven for approx. 40 minutes.

• 5)

  Next evenly lay 100g of thinly sliced pancetta across a lined roasting dish, then pop the pancetta into the oven for approx. 10 minutes.

• 6)

  Now finely chop a handful of dill (optional).

• 7)

  Then peel off the leaves of a head of washed Little Gem Lettuce (leave them whole!)

• 8)

  For the lime-mayo dressing, mix together approx. 2 tablespoons of Kewpie mayo and the zest and juice of 1 lime in a jar.

• 9)

  Once the pancetta and the roasted pumpkin have been removed from the oven, set aside to cool (pop the lettuce, dill and lime-mayo dressing into the fridge until the pumpkin and pancetta have cooled down!)

• 10)

  To assemble the salad, start by pouring the lime-mayo dressing over the lettuce leaves, then give the salad a good mix with light fingers.

• 11)

  Layer the dressed lettuce leaves and roasted pumpkin slices onto a serving dish before tearing the crispy pancetta on top.

• 12)

  Finally, give the salad a nice dusting of Parmigiano-Reggiano as well as some chopped dill.