Roasting pumpkin or butternut squash enhances their natural sweetness, creating a balanced flavor when paired with the spicy notes of rose harissa and the creamy contrast of feta cheese, according to chef Tom Kerridge. This combination is further elevated by the addition of roasted chickpeas and toasted pumpkin seeds, which add a satisfying crunch.

The recipe serves two and begins by preheating the oven to 200°C (180°C fan) or gas mark 6. The pumpkin, cut into wedges, and chickpeas, rinsed and drained, are placed on a baking tray and coated with a mixture of olive oil, rose harissa, salt, and freshly ground black pepper. This mixture is roasted for 20 to 25 minutes until the pumpkin is tender.

While the pumpkin and chickpeas roast, a dressing is prepared using wholegrain mustard, lemon juice, white balsamic vinegar, and olive oil, seasoned with salt and pepper. A small portion of the dressing is reserved for finishing the dish.

After roasting, the warm pumpkin and chickpeas are combined with baby spinach leaves tossed in the dressing. The dish is assembled by dividing the spinach mixture between two plates, then layering the roasted pumpkin and chickpeas on top. Crumbled feta cheese and toasted pumpkin seeds are added for texture and flavor. The reserved dressing is drizzled over the salad before serving.

This recipe, featured in Kerridge’s cookbook "Real Life Recipes," showcases how simple ingredients and straightforward cooking techniques can create a vibrant and nutritious meal suitable for various occasions.