Roasted Hokkaido Pumpkin and Bacon Warm Salad

Preheat your oven to 220°C/200°C fan/gas mark 7.

Trim the Hokkaido pumpkin, then halve lengthways and scoop out the seeds.

Cut the pumpkin halves into 2cm wide wedges (no need to peel), then half the wedges widthways.

Pop the pumpkin onto a large baking tray.

Drizzle with oil, season with salt and pepper, sprinkle over the Middle Eastern style spice mix, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary. 

When the oven is hot, roast on the top shelf until golden, 25-35 mins. Turn halfway through.

Meanwhile, halve and peel the red onion, then cut each half into roughly 3cm wedges.

When the pumpkin is halfway through cooking, add the onion to the same tray, drizzle with oil and roast until softened, 15-18 mins.

While everything cooks, cut the ciabatta into roughly 2cm chunks.

Pop the ciabatta onto another baking tray in a single layer. Drizzle with oil, season with salt and pepper and toss to coat well.

Bake the croutons on the middle shelf until golden, 8-10 mins, then remove from the oven and set aside.

In a large bowl, mix together the balsamic vinegar, honey and oil for the dressing (see pantry for both amounts). Season with salt and pepper.

Meanwhile, heat a drizzle of oil in a frying pan on medium-high heat.

Once hot, add the bacon lardons. Stir-fry until golden, 4-5 mins. IMPORTANT: Wash your hands and equipment after handling raw meat. Cook bacon thoroughly.

When everything's ready, add the baby leaves, pumpkin and onion to the bowl of dressing and toss together. Stir in the croutons.

Share the pumpkin salad between your serving bowls.

Crumble over the Greek style salad cheese and scatter over the bacon lardons.