Recipe from the ‘Whole Pantry’ app

Honey sesame pumpkin

• 1 pound pumpkin
• 2 tbsp honey
• 1 tbsp coconut oil (or macadamia)
• 1 tsp sea salt flakes
• 1 tsp sesame seeds

Soba Noodle Salad

• 4 oz buckwheat soba noodles, cooked according to packet
• 1 cucumber, washed and peeled lengthways
• 4 oz enoki mushrooms, lightly cooked in oil
• 3 cup watercress or rocket (arugula)
• Sweet Tamari Dressing
• 2 tbsp tamari
• 1 tbsp honey
• 2 tbsp olive oil
• 2 tbsp apple cider vinegar
• 1 tsp sesame seeds

Roasting the pumpkin

1. Preheat oven to 220˚C/430˚F
2. Scrub the pumpkin, and cut into four thick pieces, keeping the skin on.
3. On a lined baking tray, drizzle the pumpkin with honey, oil and salt, setting the sesame seeds aside for now
4. Bake for 20 min, turning halfway.
5. Remove from the oven and sprinkle pumpkin wedges with sesame seeds

Assembling the salad

1. Whilst the pumpkin is roasting, assemble the salad
2. In a large bowl, toss together the cooked and cooled soba noodles, sautéed anoki mushrooms, cucumber ribbons and greens. Dress with the sweet tamari dressing.
3. Place two wedges of pumpkin on plate and top with soba noodle salad mix and serve.