Savoy cabbage and butternut roasted with cheddar and rye

Ingredients

• 1/2 kg butternut pumpkin
• 1/2 large Savoy cabbage (the curly one), discard outer leaves and core
• salt
• pepper
• extra virgin olive oil
• 1 tsp caraway seeds
• 2 slices rye bread
• 2 tbsp baby capers, drained
• 100 g good sharp cheddar, crumbled or grated
• 1 tbsp whole-grain mustard
• 1 tsp honey
• 1 tbsp cider vinegar
• 3 tbsp extra-virgin olive