Vegetarians don't need to resort to the nut roast or the sad sides when there's stunning mains like these, oozing with cheese.
1kg Japanese pumpkin or blue grey pumpkin
2 tbsp olive oil
salt and pepper, to season
1 small head of black garlic, separated into cloves
arils of 1 pomegranate
½ -¾ cup samphire*
120g-150g ball of burrata (or buffalo mozzarella), strained
¼ cup apple juice
1 tbsp fresh lemon juice
1 tsp freshly grated ginger
¼ cup grapeseed oil
1. Preheat the oven to 180C.
2. Cut the pumpkin into 10cm wide wedges, skin on, leaving the seeds. Rub over the oil, season with salt and pepper and place flat side down on a baking tray lined with baking paper. Roast until golden and soft (about 45 minutes), then reduce the heat to 160C and cook for another 20 minutes until the pumpkin begins to caramelise.
3. While the pumpkin is cooking, combine the dressing ingredients in a bowl.
4. To serve, place the pumpkin on a serving plate. Top with the ball of burrata and scatter over the pomegranate arils, black garlic cloves and samphire. Drizzle with dressing and season with salt and pepper.