600g Japanese pumpkin

2 cups (500ml) vegetable stock

1¼ cups (210g) yellow polenta (see Quick Tip p36)

1⁄3 cup (25g) grated parmesan cheese

2 small radicchio lettuces, leaves separated

2 cups fresh flat-leaf parsley leaves

½ cup fresh basil leaves, torn

1 small red onion, thinly sliced

1⁄3 cup (35g) chopped walnuts, toasted (see Quick Tip opposite)

100g reduced-fat feta cheese, crumbled

2 tbs pepitas (pumpkin seed kernels)

2 tbs extra-virgin olive oil

2 tbs balsamic vinegar

1 Grate 200g pumpkin and cut the remainder into thin wedges. Line a 20cm round cake tin with foil. Bring stock and 2 cups (500ml) water to the boil in a large saucepan. Gradually stir in polenta. Cook, stirring, over low heat for 2 minutes. Add grated pumpkin and cook, stirring, for 3–5 minutes or until very thick. Add parmesan and stir until combined. Season with salt and freshly ground black pepper. Spoon polenta into prepared tin and smooth the surface. Refrigerate for 1 hour or until firm.

2 Preheat oven to 200°C or 180°C fan-forced. Line 2 large baking trays with baking paper. Place pumpkin wedges on 1 prepared tray and lightly spray with oil. Lift polenta from tin and peel away foil. Cut polenta into 6 wedges. Place on second prepared tray and lightly spray with oil. Bake polenta with pumpkin for 20–25 minutes, turning polenta halfway through cooking, or until pumpkin is golden and tender and polenta is golden and crisp.

3 Combine radicchio, parsley, basil, onion, walnuts, feta and pepitas in a large bowl. Whisk oil and vinegar in a small bowl until combined. Add dressing to salad and gently toss to combine. Serve polenta and pumpkin wedges topped with salad.

Quick tip: To toast walnuts, preheat oven to 200°C or 180°C fan-forced. Spread the walnuts on a baking tray and bake for 3 minutes or until lightly toasted.