Method

• Preheat your oven to 200C, Place the pumpkin wedges on to a baking tray and drizzle with oil on both sides
• Sprinkle with salt, pepper and grated nutmeg add sage or marjoram leaves (if using) roast for 8 minutes
• Turn over pumpkin and continue cooking until tender
• Make a quick dressing by adding 2 Tbsp balsamic vinegar with 6 Tbsp extra virgin olive oil, sprinkle of salt and pepper and mix to combine
• Remove from oven and drizzle over the dressing, sprinkle over the chilli if using and coriander or parsley Serve
• If wanting to eat as a main course, serve it with a handful of peppery rocket leaves and perhaps a drizzle of yoghurt mixed with a little tahini or herbs!