Roast Pumpkin, Pear and Caramelised Onion Bruschetta with Sage and Walnuts

Preheat oven to 200. Pick sage. Peel pumpkin, dice into 1cm cubes and toss with olive oil, salt, pepper and sage leaves. Roast for 20 minutes until tender and golden.

Slice pear into thin wedges. Slice mozzarella into thin slices. Cut paninis in half and brush with olive oil on cut side. Roughly chop walnuts.

Heat grill on high heat and toast panini until crisp on both sides (1-2 minutes). The panini are quite large so it's up to you whether you'd like to do 1 per person or half a panini per person.

Tip! Keep an eye on these so they don't burn.

Spread caramelised onion over toasted bread, add pumpkin, sage and top with cheese slices, grill until golden and bubbly.

Toss rocket with lemon vinaigrette. Plate bruschettas on plates. Top with pear, rocket and walnuts, serving any extra rocket on the side.

Preheat oven to 200. Pick sage. Peel pumpkin, dice into 1cm cubes and toss with olive oil, salt, pepper and sage leaves. Roast for 20 minutes until tender and golden.

Slice pear into thin wedges. Slice mozzarella into thin slices. Cut paninis in half and brush with olive oil on cut side. Roughly chop walnuts.

Heat grill on high heat and toast panini until crisp on both sides (1-2 minutes). The panini are quite large so it's up to you whether you'd like to do 1 per person or half a panini per person.

Tip! Keep an eye on these so they don't burn.

Spread caramelised onion over toasted bread, add pumpkin, sage and top with cheese slices, grill until golden and bubbly.

Toss rocket with lemon vinaigrette. Plate bruschettas on plates. Top with pear, rocket and walnuts, serving any extra rocket on the side.