Roast for 30 minutes, or until the pumpkin has softened and is well browned around the edges. Allow to cool slightly. Whisk together the dressing ingredients in large bowl. Add the salad leaves to ...

add the pumpkin (22), and finish with walnut kernels and fresh thyme leaves (23). Your mixed bean and pumpkin salad is ready ...

and pick enough whole parsley leaves to have a favourable mix of white, green and pink. Gently toss the mix with the dressing and scatter the toasted seeds on top of the finished salad.

5 cups grated carrots (4-5 medium carrots)1/4 cup chopped parsley1/2 tsp. fresh thyme1/3 cup salted pumpkin seeds (if using ...

While the salmon’s cooling, make a start on the salad. Toast the pumpkin seeds by tossing them in a dry, heavy-based frying pan on the hob. They will start jumping a little, and will darken and ...