Directions

1. First, put your pumpkin slices, garlic and red onions into a roasting tray with the ras el hanout, a drizzle of olive oil, 1 tbsp Blossom Honey and salt and pepper to taste.

2. Roast at 180 degrees for 20 minutes, then leave to cool slightly.

3. To make the dressing, squeeze the garlic into a bowl, add 2 tbsp of Blossom Honey, chilli flakes and juice of half the lemon, give this a good mix then add in a generous drizzle of olive oil.

4. Mix well and taste; add more chilli, honey or lemon juice, depending on how you like your dressing.

5. Spread the crème fraîche over a board, top with the roasted vegetables and drizzle over the dressing.

6. Serve with a large salad.