PUMPKIN SALAD

Preparation Method :

• Preheat the oven to 180°C/350°F/Gas 4. Cut the pumpkin into 2 large pieces, or the butternut squash in half lengthways, and discard the seeds and fibres.
• Wrap in foil and bake for 45 minutes or until a fork pierces the flesh easily. Leave to cool, then peel away the skin and cut the flesh into 2.5 cm / 1 inch cubes.
• Cook the noodles in plenty of boiling water for 4 minutes or according to packet instructions. Drain and refresh under cold running water. Drain well.
• Combine the sesame oil, red wine vinegar and cayenne pepper, and season to taste with salt and pepper.
• Toss the noodles with this dressing until they are evenly coated. Transfer to a serving dish and mix in the pumpkin cubes and coriander. Sprinkle with the sesame seeds and a pinch of cayenne pepper.