Jap pumpkins are my favourite, as they are perfect for this generous salad, which I always make at friend or family gatherings. The sweet pumpkin alongside the bitter radicchio, salty olives and fresh ricotta is a wonderful combination.

Combine 1 tbs each dried chilli flakes, ground fennel and ground cumin with 1 tsp ground cinnamon and 1/2 tsp salt flakes. Preheat oven to 180°C. Line 3 baking trays with baking paper. Cut pumpkin into large wedges, rinse seeds into a bowl, then transfer seeds to 1 prepared tray. Drizzle with 1 tbs extra virgin olive oil and 1/2 tsp salt flakes, and roast for 15 minutes or until golden.

Increase oven to 200°C. Coat pumpkin wedges with 1/4 cup (60ml) extra virgin olive oil and spice mixture, divide between remaining prepared trays and roast for 20 minutes or until tender. Toss pumpkin with roasted seeds, torn leaves from a head of radicchio, 1 cup (240g) fresh ricotta, 1 cup (150g) pitted kalamata olives and a handful of flat-leaf parsley leaves. The oil and spices from roasting the pumpkin will provide the dressing.

Make them last

Use firm pumpkins with unbroken skin. If pumpkin is already cut, make sure the seeds and surrounding fibre look fresh, not browned and mildewed or dried out. Store whole pumpkins at room temperature; for cut pumpkins, remove seeds (reserve them to roast), cover and chill in the crisper drawer.

Serve them with: sage, blue cheese, maple syrup, chilli, bacon, pears, coriander, cinnamon, lamb, beef, coconut milk, chickpeas, hazelnuts, avocados, parsley, goat’s cheese and curry leaves.