Butternut pumpkin, hazelnut and blood orange salad - 9Kitchen

Ingredients

• 500 gm butternut pumpkin, diced
• 2 garlic cloves, finely chopped
• 2 tbsp olive oil
• 1 each of thyme and rosemary sprigs
• 1 pinch of Chinese five-spice
• 35 gm (¼ cup) hazelnuts, roasted, skins removed, coarsely chopped
• 2 cups each of (loosely packed) picked curly endive and watercress sprigs
• 2 blood oranges, juice only
• 60 ml (¼ cup) each of hazelnut and grapeseed oils
• 1 tsp Dijon mustard
• 1 tsp sherry vinegar