- 2 1/2 cm fresh ginger, peeled, grated *
- 2 tbsp pine nuts or chopped walnuts *
- salt and freshly ground black pepper *
- 1 cup mayonnaise (see recipe) *
Remove the rind from the pumpkin, cut into roughly 2.5cm dice and put in a roasting pan. Melt the butter, stir in the grated ginger and coat the pumpkin well with this mixture. Roast the pumpkin in a pre-heated, moderate oven (180C), turning occasionally, for about 45 minutes or until soft but still firm. Drain off any excess butter and cool completely. Transfer the pumpkin to a salad bowl. Mix in the nuts and carrot, and season to taste with salt and pepper. Coat the mixture generously with mayonnaise Serve chilled.