• 1 bag of Mixed

450g (1lb) pumpkin flesh or butternut squash, cut into chunks
1 red pepper, deseeded and cut into chunks
2 parsnips, quartered lengthways
1 tsp cumin seeds
5 tbsp olive oil
2 tbsp red or white wine vinegar
Salt and freshly ground black pepper
4 small bunches cherry tomatoes on the vine
2 tbsp pumpkin seeds

Why not make this fabulous salad with roasted pumpkin chunks, red peppers, parsnips, cumin seeds and Florette Mixed Salad.

1 Preheat the oven to 200°C/fan oven 180°C/Gas Mark 6.

2 Put the pumpkin chunks, red pepper and parsnips into a roasting pan. Sprinkle with the cumin seeds and 2 tbsp of the olive oil and toss to coat. Roast for 35-40 minutes, turning once after 20 minutes. Check that the vegetables are tender.

3 Mix the remaining olive oil with the vinegar and seasoning in a large salad bowl. Add the roasted vegetables and leave until cool.

4 Add the bag of Florette Mixed Salad to the vegetables. Toss together to combine, then serve, topped with cherry tomatoes and pumpkin seeds.

Cook’s tip: Add extra roasted vegetables if you like – such as courgettes and red onion."