This salad makes a tasty vegetarian main course, especially with the addition of toasted walnuts and barbecued cherry tomatoes. Recipe: Ruth Pretty  Photos and styling: Carolyn Robertson Makes: 6 servings INGREDIENTS  500g pumpkin (preferably buttercup), peeled and cut into 3–4cm chunks ¼ cup canola oil 1 tablespoon finely grated fresh ginger ¼ cup tamari soy … Continue reading Recipe: Ruth Pretty’s Pumpkin & Courgette Salad