Roasted pumpkin and herb farinata recipe
 Roasting pumpkin concentrates its natural sweetness. Think of this farinata as a sort-of vegan frittata, packed with vibrant veg. 250g/9oz gram flour500ml/18fl oz warm water400g/14oz small pumpkin, sliced into slim crescents 1 red onion, cut into 8 wedges 2 fresh rosemary sprigs, leaves picked and roughly chopped 5 tbsp extra virgin olive oil 1 lemon, juice only10 fresh sage leaves, roughly chopped 15 pitted green olives, roughly chopped salt and freshly ground black peppergreen salad and fried halloumi (optional), to serve 250g/9oz gram flour 500ml/18fl oz warm water 400g/14oz small pumpkin, sliced into slim crescents 1 red onion, cut into 8 wedges 2 fresh rosemary sprigs, leaves picked and roughly chopped 5 tbsp extra virgin olive oil 1 lemon, juice only 10 fresh sage leaves, roughly chopped 15 pitted green olives, roughly chopped salt and freshly ground black pepper green salad and fried halloumi (optional), to serve Method Preheat the oven to 200C/180C Fan/Gas 6. Whisk the gram flour and water together in a mixing bowl until no lumps are visible. Cover and set aside for up to 24 hours at room temperature, or at least while the vegetables are roasting. Toss the pumpkin, onion and rosemary together with 1 tbsp olive oil in a 20x30cm/8x12in roasting tin. Season with salt and pepper. Transfer to the oven and cook for 25 minutes, turning once, until the pumpkin is tender. Remove from the oven and pour over the lemon juice. Turn the heat up to 220C/200C Fan/Gas 7. Stir the remaining olive oil, sage and olives into the gram flour batter and season generously with salt and pepper. Pour the batter over the vegetables before returning to the oven to cook for a final 25 minutes. Remove when the farinata is puffed and golden. Serve alongside a dressed green salad and halloumi, if you like. Preheat the oven to 200C/180C Fan/Gas 6. Whisk the gram flour and water together in a mixing bowl until no lumps are visible. Cover and set aside for up to 24 hours at room temperature, or at least while the vegetables are roasting. Preheat the oven to 200C/180C Fan/Gas 6. Whisk the gram flour and water together in a mixing bowl until no lumps are visible. Cover and set aside for up to 24 hours at room temperature, or at least while the vegetables are roasting. Toss the pumpkin, onion and rosemary together with 1 tbsp olive oil in a 20x30cm/8x12in roasting tin. Season with salt and pepper. Transfer to the oven and cook for 25 minutes, turning once, until the pumpkin is tender. Remove from the oven and pour over the lemon juice. Turn the heat up to 220C/200C Fan/Gas 7. Toss the pumpkin, onion and rosemary together with 1 tbsp olive oil in a 20x30cm/8x12in roasting tin. Season with salt and pepper. Transfer to the oven and cook for 25 minutes, turning once, until the pumpkin is tender. Remove from the oven and pour over the lemon juice. Turn the heat up to 220C/200C Fan/Gas 7. Stir the remaining olive oil, sage and olives into the gram flour batter and season generously with salt and pepper. Pour the batter over the vegetables before returning to the oven to cook for a final 25 minutes. Remove when the farinata is puffed and golden. Serve alongside a dressed green salad and halloumi, if you like. Stir the remaining olive oil, sage and olives into the gram flour batter and season generously with salt and pepper. Pour the batter over the vegetables before returning to the oven to cook for a final 25 minutes. Remove when the farinata is puffed and golden. Serve alongside a dressed green salad and halloumi, if you like.