Roast pumpkin with baharat, ricotta, fresh figs and watercress
Photo by Babiche Martens
Arrange in separate compartments in your lunchbox and transport to work for a healthy and delicious autumn vegetarian lunch.
- Preheat oven to 200C.
- Toss the pumpkin with the olive oil and baharat then sprinkle over salt to taste.
- Cook for 30 minutes or until soft then let cool.
- Arrange the pumpkin in the lunch box and drizzle over any remaining oil.
- Add a generous spoonful of ricotta, a handful of watercress and a couple of fresh figs, sliced in half.