Warm spiced pumpkin salad with blue cheese - The Jewish Chronicle

Ingredients

• <strong>For the pumpkin:</strong>
• 1 large pumpkin or 2 butternut squash, cut into big chunks
• 3 tbsp olive oil
• 1 tsp cinnamon
• 1 tsp ground coriander seeds
• 1 tsp ground ginger
• 1 tsp chilli flakes (optional)
• Freshly ground black pepper
• 1 tsp brown sugar
• 1 tsp sea salt <strong>For the salad:</strong>
• 150–200g blue cheese (Stilton or Roquefort), crumbled
• 1 large bag of rocket or spinach, or a mix
• A handful of pumpkin seeds or walnuts, toasted
• Seeds from 1 pomegranate
• Half a small red onion, thinly sliced
• Three sprigs of spring onion, green tops thinly sliced
• Red chilli thinly sliced(optional) <strong>For the dressing:</strong>
• Juice of 1 lemon
• 1 tsp honey or maple syrup
• Pinch of salt
• Pinch of chilli flakes