Place the following into a roasting dish & roast at 180C until pumpkin is tender but NOT soft:
500g pumpkin cut into 2cm cubes, 2 whole bulbs garlic (skin on, tops removed), 1/2t salt, 2T rosemary leaves, 6T oilve oil, 1t cracked pepper,
Dry roast 1c mixed pumpkin & sunflower seeds ( or try cashews). When done, mix through 1t soy sauce or tamari & toss together with the pumpkin. Squeeze the garlic bulbs into the mix.
For the dressing, combine:
1T olive oil, 2T balsamic vinegar, juice of a small lemon, 1T chopped coriander, 1T chopped mint, 1/2t curry powder.
Toss through salad & enjoy.