Serves: 6This salad is delicious served on its own, but is also great with chargrilled meats.

Ras el hanout is a Moroccan spice mix used throughout North Africa. It is made up of many of the sweeter spices, adding an interesting flavour to this salad.

Ras el hanout
1⁄2 teaspoon black peppercorns
6 cardamom pods (seeds only)
1⁄2 teaspoon fennel seeds
1 teaspoon ground cinnamon
1 teaspoon ground coriander
1 teaspoon ground turmeric
1 teaspoon cayenne pepper
2 teaspoons sweet smoked paprika
1 teaspoon ground cumin
1⁄2 teaspoon allspice
1 teaspoon salt
1⁄2 teaspoon sugar

Toast the peppercorns, cardamom and fennel seeds in a frying pan until aromatic. Remove and immediately grind in a mortar and pestle. Transfer the toasted spices to a bowl then
add the remaining ingredients. Mix
to combine then store in an airtight container until required.

For the pumpkin
1.5kg pumpkin, peeled, deseeded, cut into 1cm-thick slices
1⁄4 cup canola oil
2 tablespoons ras el hanout

Preheat the oven to 180°C and put a large roasting tray in to heat.

Place the pumpkin, oil and ras el hanout in a bowl and toss to coat the pumpkin.

Put the pumpkin slices on the preheated roasting tray then bake for 30-40 minutes or until caramelised and tender. Set aside to cool.

To serve
1⁄3 cup golden raisins
1 witloof, leaves thinly sliced
1 small radicchio, leaves thinly sliced
1 handful wild rocket leaves
1⁄3 cup whole almonds, toasted
juice of 1 lemon
1⁄4 cup extra virgin olive oil
1 cup thick Greek-style yoghurt

Place the raisins in a small bowl and cover with hot water. Set aside for 10 minutes or until plumped then drain well.

Place the witloof, radicchio, rocket, almonds and raisins in a large bowl. Dress with a squeeze of lemon juice and the oil then toss gently to combine. Taste and season with salt and freshly ground black pepper.

Layer the pumpkin and the salad mixture on a serving platter and top with generous spoonfuls of yoghurt.

Wine - A ripe, sensual Central Otago pinot noir from the 2009 vintage.