AN AUTUMN SALAD WITH GRAPES AND PUMPKIN

Ingredients.....4 tbs of oil,1 tsp of ground cumin, 1 tsp of ground coriander, cracked black pepper, 800gm of pumpkin , deseeded, sliced into wedges with the skin on, 1bunch of grapes, stems removed, 3 tbs of balsamic vinegar, 1 tsp of castor sugar, 2 large handfuls of beetroot top leaves/ baby spinach leaves, 125gm of cream cheese, 2 tbs of walnuts, roughly chopped. Preheat your oven to 220 deg C. Line a baking tray with baking paper. Put 2 tbs of oil in a large bowl with the cumin, coriander, cracked pepper and stir to combine. Add the pumpkin wedges and toss to to coat, then transfer to the prepared baking tray. Bake in the preheated oven until the pumpkin is tender and golden brown. Place the remaining 2 tbs of oil in a frypan and heat over a low heat. When the oil is heated add the grapes , stirring occasionally until the grapes are slightly blistered. Add the vinegar and sugar and gently stir until the sugar has melted. remove from the heat. Finally, place the salad leaves and pumpkin on a serving platter alternating with the grapes and dobs of cream cheese. Spoon over any remaining dressing from the pan and sprinkle over the cracked walnuts. This is delicious..