NAUGHTY ROASTED PUMPKIN & RICOTTA SALAD
Pre-heat oven to 180 degrees.
I large pumpkin cut into 250g skin on wedges
Coat 250g wedges of skin on pumpkin with naughty rub, leave for a couple of minutes for the rub to melt. Place on a tray and roast in the oven until tender (around 15 minutes), we prefer for them to have a little crunch rather than too soft.
Allow to cool and then toss with pepita and sunflower seeds, add ricotta cheese, dried cranberries, baby spinach.
Make a dressing from 2 tbsp wild honey, 20ml white wine vinegar and 50ml olive oil.
Pour dressing over the wedges covered in salad mix and enjoy.