Warm pumpkin Moroccan Salad

Ingredients

400 g	Pumpkin (Main)
3	Garlic cloves
1 tsp	Ground cumin
1 tsp	Celery salt
1 tsp	Ground coriander
2 tsp	Paprika
1 tsp	Turmeric
3 Tbsp	Oil
1 cup	Chicken stock
¼ cup	Sundried tomatoes
2 Tbsp	Walnuts
1 to serve	Salad greens

Dressing

1 Tbsp	Red wine vinegar
1 Tbsp	Avocado and lime oil

Directions

1. Peel pumpkin. Remove seeds and cut pumpkin into 2cm pieces. Crush garlic. Peel and chop roughly. Mix cumin, celery salt, coriander, turmeric and paprika together.
2. Heat oil in a large frying pan. Add garlic, spice mixture and pumpkin. Toss pumpkin in spice mixture for four minutes. Add chicken stock. Cover and simmer for 25 to 30 minutes or until pumpkin is tender. Cool.
3. Drain sun-dried tomatoes and chop roughly. Mix into pumpkin mixture. Place a handful of salad greens on a plate with pumpkin mixture and roasted walnuts.
4. Drizzle with dressing. To make the dressing just mix oil and vinegar together.