INGREDIENTS

(serves four)

Olive oil
1kg red onions stemmed and cut into crescent-moon wedges
150ml balsamic vinegar
Sea salt
1 medium pumpkin or butternut squash skin on cut into large wedges
Trevisseor chicory picked and washed
220g pecorino Romano shaved

METHOD

In a roasting tray heat the olive oil. When very hot carefully add the red onions and let them colour slightly. Add the balsamic and a good pinch of salt. Cover with foil and cook for about 30 minutes in a hot oven at full blast.

Heat a second roasting tray and add the pumpkin. Season with sea salt and olive oil and roast for about 20 minutes at the same oven temperature. This salad can be served hot or at room temperature.

Toss the chicory leaves pumpkin and red onions garnish with the pecorino. (Pine nuts make a good alternative to cheese for vegetarians who prefer not to eat dairy produce.)