Roasted Pumpkin with Rocket and Orange Cranberry Sauce
For the roasted fruit and vegetable
For the sauce
1⁄2 cup frozen cranberries
1 orange (juiced)
For the topping
1⁄2 tsp black pepper (crushed)
2 cups rocket (washed)
1⁄2 tsp sea salt
1⁄2 cup walnut halves (roasted)
For the fruit and vegetable
1 tsp extra virgin olive oil
1 medium onion (chopped)
1 orange (chopped into 2 inch thick pieces)
20 oz pumpkin (chopped into 2 inch thick pieces)
Preheat the oven to 440 F (225 degrees).
Mix the fruit and vegetables with the olive oil and spread it on a backing sheet covered with baking paper, and roast them for about 15-20 min.
For the sauce use an immersion blender and blend until you get a smooth mixture.
For serving place the roasted fruit and vegetables on a plate and sprinkle with the sauce and the topping.