Step 1

Preheat the oven to 200°C/390°F/gas mark 6.

Step 2

Arrange pumpkin pieces in a single layer on a baking sheet and drizzle with vegetable oil.

Step 3

Roast the pumpkin in the oven for 30 minutes. If everything isn’t cooked and tender, cook them for another 10 minutes. Remove from the oven and let it cool down.

Step 4

Toss the pumpkin, rocket, onion, cheese and walnuts in a large salad bowl.

Step 5

Place the olive oil, lemon juice, mint leaves, honey, mustard, salt and pepper in a small food processor and blend until smooth.

Step 6

Pour the dressing over the salad and toss again.

Step 7

Serve immediately and watch the salad bowl’s contents disappear.