1kg pumpkin (butternut or Kent)
1 tsp black sesame seeds
2 tbsp pumpkin seeds
2 tbsp tahini
1 tbsp apple cider vinegar
1 tbsp orange juice
400g can cannellini beans
1 cup coriander leaves
1 tsp pink peppercorns, roughly crushed
1. Preheat oven to 200C. Cut the pumpkin into wedges, remove the seeds and place onto baking trays. Bake for 40 minutes or until soft.
2. Put the sesame seeds and pumpkin seeds on a tray and bake for 10 minutes.
Whisk together the tahini, apple cider vinegar and orange juice. You may need to thin this down with a little water depending on your tahini, to achieve a pouring consistency.
3. Arrange the pumpkin, cannellini beans, watercress and seeds onto a plate, drizzle with the dressing and scatter on the coriander leaves and pink peppercorns.