Roast Pumpkin Salad

I had this organic pumpkin in my fridge and didn't know what to do. At the same time, I had to photograph a salad for a food photography challenge. So, I searched for a pumpkin salad and found an amazing recipe from Donna Hay. Slices of pumpkin brushed with molasses mixture and served with nuts, greens and labne.I gave the recipe my personal touches and changed some ingredients to fit to what I had available. Instead of pomegranate molasses, I used honey. I also added a hint of toasted sesame oil and balsamic vinegar to bring complexity and depth of flavour. And it worked marvellously. The pumpkin slices came out of the oven very soft and with an intense aroma. I also used pecans instead of walnuts and added some pumpkin seeds. One of the most interesting points of the recipe is the use of cumin to toast the nuts, bringing some herbaceous pungency to the nutty flavours.Just have one thing to say about that salad: You must try, it is amazing! Find the recipe below:[ultimate-recipe id="350" template="default"]