Japanese Pumpkin Salad

  

What you need:

• 1 kg pumpkin or butternut squash, seeded and quartered
• salt
• freshly ground black pepper
• olive oil for basting
• 1 red pepper, seeded and sliced
• 2-3 sticks celery, sliced
• 1/3 cucumber, diced

For the dressing

• 3cm fresh ginger, grated
• 2 cloves garlic, crushed
• 1 tbsp poppy seeds
• 1 tbsp sesame seeds
• 4 tbsp olive oil
• 3 tbsp sesame oil
• 3 tbsp dark soy sauce

How to prepare it:

1. Preheat the oven to 220C.
2. Roast the pumpkin, sprinkled with salt and pepper and drizzled with oil, for 20 minutes.
3. Leave to cool.
4. Scoop or chop the pumpkin or butternut squash into bite-sized pieces.
5. Mix with the prepared vegetables.
6. For the dressing, whisk the dressing ingredients together, pour over the salad and toss well before serving.