roast pumpkin salad...

as much pumpkin as you like...chopped into generous mouthfuls, olive oil, rock salt, clove garlic still in its skin and pepper and put in preheat oven (180) until cooked

place in bowl with spinach and rocket (lots of) roasted pine nuts, unshell the garlic and chop up, plus some extra olive oil. Spice it up with some crispy pancetta or bacon, blue cheese of another strong flavored cheese of choice

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