Although more relevant for those of us in the southern hemisphere right now it won't be long before you northerner's will be reaching for the winter seasonal ingredients used in this salad
This really goes nice with roast chicken, particularly if you can mop up any of the remaining salad dressing on the plate with a hunk of chicken or two.
Warm Winter Salad of Fennel and Pumpkin
2 tbsp light olive oil
750g butternut pumpkin, peeled and thinly sliced
1 bunch watercress
1 bulb fennel, thinly sliced
2 tbsp sesame seeds
1 tbsp light olive oil
1 tbsp red-wine vinegar
1 tbsp orange juice
1 tsp honey
pinch cayenne pepper
Heat oil over high heat in a large heavy-based pan. Cook the pumpkin for 3-5 minutes turning once. Place watercress on a platter and top with pumpkin slices. Top pumpkin with fennel. Toast sesame seeds in a frying pan over low heat until golden.
Place the dressing ingredients in a saucepan and stir over low heat until smooth, then drizzle dressing over salad and sprinkle with sesame seeds.
Serve with mash and roast chicken.