Roasted pumpkin & Roncal with walnut vinaigrette

In my mind, this is a perfect salad, not pretentious in anyway – just amazing ingredients put together to create a great supper dish or light lunch. Roncal is a hard, creamy sheep milk cheese that is made in the Valle of Roncal in one of seven villages around the Basque region. If you can't find it, substitute with semi-cured manchego.

Serves 4

1.5 kg (3 lb 5 oz) pumpkin or squash, peeled, deseeded and cut into wedges

olive oil

few sprigs of rosemary

1 bulb garlic, cloves separated

80 g (3 oz) walnut halves

75 g (2½ oz) Roncal cheese, shaved

For the dressing

2 tablespoons cider vinegar little drizzle of honey

sea salt and freshly ground black pepper

3 tablespoons extra-virgin olive oil

1 tablespoon walnut oil