I found the most interesting little squashes this morning - they are called Table Queens, and they are baby pumpkins. I made this as one of the side dishes to have with a barbecue and it went really well.
Slice up the Table Queens into crescents and arrange them on a baking tray. Brush them lightly with olive oil and sprinkle on a little salt.
At the same time, slice up a red pepper and arrange it on the same baking tray, also with olive oil and salt.
Roast them together for about 20 minutes at 220'C. I removed the peppers at that point and grilled the Table Queens for a few more minutes to brown them a little more.
In a separate dish, roast together 1 handful of walnuts and 1 handful of pumpkin seeds with a drizzling of olive oil and 2 teaspoons of cinnamon powder. They take about 10 minutes to cook at 220'C, but keep an eye on them!
Then, on your serving plate, roughly tear up some interesting lettuce leaves. I used radicchio because I thought the red colour would complement the Table Queens nicely.
Arrange the Table Queens, peppers, seeds and nuts on top.
Then add some crumbled feta cheese.
I added a couple of nasturtium flowers for decoration.
To make the dressing, blend together:
100ml olive oil
25ml apple cider vinegar
1 teaspoon honey
2 teaspoons whole grain Dijon mustard
A pinch of salt
1/4 up to 1 full teaspoon of chilli paste (rather start with less and keep tasting as all chillis are different)
