500 gmbutternut pumpkin, diced2garlic cloves, finely chopped2 tbspolive oil1each of thyme and rosemary sprigs1 pinch of Chinese five-spice35 gm (¼ cup)hazelnuts, roasted, skins removed, coarsely chopped2cups each of (loosely packed) picked curly endive and watercress sprigsBlood orange dressing2blood oranges, juice only60 ml (¼ cup) each of hazelnut and grapeseed oils1 tspDijon mustard1 tspsherry vinegar
Preheat oven to 150C. Combine pumpkin, garlic, oil, herbs and five-spice in a bowl, season to taste and transfer to a baking tray. Bake until pumpkin is caramelised (30-40 minutes). Cool.
Meanwhile, for blood orange dressing, whisk all ingredients in a bowl to combine, season to taste.
Place baked pumpkin in a serving bowl, scatter with roast hazelnut, endive and watercress and drizzle over blood orange dressing, mix well to combine and serve immediately.