Method:

Preheat a fan oven to 220°C and line a baking tray with baking paper.

In a bowl, toss the pumpkin wedges with the olive oil, cinnamon, chilli and a good pinch of sea salt.

Spread out on the tray in a single layer and roast in the oven, turning halfway through, for 30 minutes until they are soft when pricked with a fork.

Roughly chop any large nuts up and mix them with the seeds.

Spread onto a separate lined baking tray and drizzle over the maple syrup and a good pinch of sea salt. Place in the oven for eight to 10 minutes, being cautious not to burn them — maple syrup can burn quickly.

To assemble the salad, mix the salad and cooked quinoa as a base, then top with the pumpkin wedges, crumble over the maple nut and seed mix.

For the dressing, combine tahini, maple and lemon juice together in a mug or small bowl and whisk with a fork. Add a splash of cold water if your tahini is quite thick to loosen the dressing.

Drizzle over the salad just before serving and top with fresh herbs.

Recipe and image courtesy of Lucy Lord.

Pumpkin recipes: nutritious ways to cook your pumpkin after Halloween