6-8 slices (wedge shaped if possible) pumpkin of your choice, leave the skin on and if the pips look small & tender leave them in
200ml olive oil
2 cloves garlic, crushed
20ml finely grated fresh ginger or 10ml powdered ginger
2 fresh chillies, finely sliced or 5ml chilli flakes (optional and to taste)
5ml ground cumin
5ml ground cinnamon
5ml ground cardamom
250ml yellow or orange tomatoes, halved (optional)
1 small mandarin orange per person, cut in half, skin on (optional)
125ml medium cream sherry or orange juice
25ml extra honey
25ml orange or lemon juice
2 oranges segmented
125ml hazel or pecan nuts
About 125ml pumpkin seeds (you can use the seeds from the fresh pumpkin, or buy seeds)
3 large handfuls of fresh rocket leaves
A few yellow pansies, nasturtium or marigold flowers*
*always ensure that edible flowers have not been exposed to any insecticides
Optional: 1X1cm thick pork belly rasher (smoked or unsmoked) per person for a starter. If you are using the meat double up on the garlic, chilli and dry spices and mix these with 50ml honey and 100ml olive oil to baste the meat.
For a vegetarian main course add slices of goat milk cheese or crumble blue cheese over salad.
This salad is best served with bold flavoured meats such as pork or beef.
You can easily serve it as a hot dish, by just omitting the rocket.