Honey-Cinnamon Pumpkin Lentil Salad

Step 1: Toss the pumpkin with 1 tablespoon of the olive oil, the cinnamon, allspice and salt.

Step 2: Heat a large nonstick skillet with 1 tablespoon of the olive oil over medium-high heat. Add about half the pumpkin in a single layer. Cook for 3 minutes, until golden, then turn and cook the other side for 3 minutes, until golden and cooked through. Remove the pumpkin and let it cool until just warm.

Step 3: Repeat with the remaining pumpkin, adding a little more oil to the pan if needed.

Step 4: Put the walnuts in a bowl, drizzle with honey, and sprinkle with cinnamon and salt. Mix, then spread them on a paper-lined baking tray.

Step 5: Bake at 180°C/350°F (160°C fan) for 15 minutes, tossing once halfway through. Leave to cool, then use your fingers to break the walnuts into slightly smaller pieces.

Step 6: Put the dressing ingredients in a jar and shake well.

Step 7: Put the lentils, rocket, red onion, thyme and pumpkin in a large bowl. Pour over most of the dressing and gently toss.

Step 8: Pile the salad onto a serving platter. Sprinkle with the candied walnuts, drizzle with the remaining dressing, and serve.