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Baked pumpkin with lemon, sautéed greens and toasted cumin dressing

This is perfect to serve with some quinoa or wild rice as a main to a non-meat eater, or as a side with some roast chicken for the carnivorous. It’s also good served warm the following day with a little grilled tofu added.

SERVES 4

1kg/2lb of pumpkin, deseeded and chopped into rough chunks and/or slices

1 large red onion, peeled and roughly chopped

A few fresh sage leaves, roughly torn

Salt and pepper

2 tablespoons of olive oil

For the dressing

1½ teaspoons of cumin seeds or ground cumin

Juice of ½ a lemon

1 tablespoon of olive oil

1 teaspoon of crème fraîche/sour cream

For the sautéed greens

2 tablespoons of olive oil

1 clove of garlic, peeled and finely chopped

A handful of Swiss chard

A handful of curly kale

Preheat the oven to 220°C/200°C fan/Gas 7. Put the pumpkin in a roasting tray with the onion and sage, season, and pour over the olive oil. Cook for around 30 minutes or until the pumpkin is tender.

While the pumpkin is cooking, make your dressing. In a small frying pan on a medium heat, toast the cumin seeds. This should only take a minute, and you will know it’s ready when the dusk of the cumin is wafting round your kitchen. Cool for a minute, then squeeze the lemon juice into the pan, followed by the olive oil. Put this into a jug or something and leave to the side, stirring the crème fraîche in just before serving.

Now, the greens. In a big frying pan, heat the olive oil and garlic. Throw in the greens and cook until tender, about 5 to 10 minutes.

Take the pumpkin out of the oven, put the greens on a plate, with the pumpkin on top and cover with the dressing.