Mediterranean pasta salad

Pre heat oven to 180.

Peel pumpkin and discard any seeds. Cut into rough 3cm cubes, toss with oil and a little salt and roast for 20-25 mins until soft and golden.

Place the pumpkin near the bottom of the oven this way they won’t be effected when you switch the oven to grill for the peppers.

In boiling salted water, cook the pasta and garlic with the skin on for 10-11 minutes. Strain and cool under running water, setting the garlic aside.

Turn the grill on in your oven to high. Place the pepper on the top rack or as high as possible so they are just not touching the element. Let them blacken for about 5 minutes. Carefully rotate the until they are black all over. Once cooked place them in a bowl and cover with a plate or cling wrap.

Cut artichokes into quarters and remove any tough outer layers.  Place in a bowl. Cut olives in half. Slice the sundried tomatoes.

Peel the peppers. The skin should just fall off with a little help. Discard the core and seeds. Thinly slice and add to salad bowl.

Peel garlic and mash with the back of a knife and add to the vinaigrette.

Pick parsley, combine with pasta, rocket and roast pumpkin toss everything together with vinaigrette . Add a crack of black pepper, taste and add salt as needed.