Roast pumpkin with baharat, ricotta, fresh figs and watercress

Babiche Martens

Arrange in separate compartments in your lunchbox and transport to work for a healthy and delicious autumn vegetarian lunch.

Ingredients

1 cup	Pumpkin, peeled and chopped (Main)
3 tsp	Olive oil
1 tsp	Baharat seasoning, from gourmet food stores and some supermarkets
1 scoop	Ricotta cheese (Main)
2	Figs, halved (Main)
1 handful	Watercress (Main)
1 serving	Bread, optional

Directions

1. Preheat oven to 200C.
2. Toss the pumpkin with the olive oil and baharat then sprinkle over salt to taste.
3. Cook for 30 minutes or until soft then let cool.
4. Arrange the pumpkin in the lunch box and drizzle over any remaining oil.
5. Add a generous spoonful of ricotta, a handful of watercress and a couple of fresh figs, sliced in half.

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