Toasted Pumpkin, Mozzarella and Caramelised Onion Panini with Rocket, Pear and Walnut Salad

Preheat oven to 200°C. Pick sage leaves. 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 bocconcini thinly. Cut paninis in half and brush with olive oil on cut side. Roughly chop walnuts.

If you prefer to use a sandwich press to cook your panini then you can skip this step. Otherwise for an open-faced panini, heat grill on high heat and toast panini until crisp on both sides (1-2 minutes).

Spread caramelised onion over panini, add pumpkin, and sliced bocconcini, either grill until golden and bubbly or place in a sandwich press until cheese has melted.

Toss rocket, pear and walnuts with lemon vinaigrette. Plate pumpkin panini and serve with with pear, rocket and walnuts salad on the side.

Preheat oven to 200°C. Pick sage leaves. 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 bocconcini thinly. Cut paninis in half and brush with olive oil on cut side. Roughly chop walnuts.

If you prefer to use a sandwich press to cook your panini then you can skip this step. Otherwise for an open-faced panini, heat grill on high heat and toast panini until crisp on both sides (1-2 minutes).

Spread caramelised onion over panini, add pumpkin, and sliced bocconcini, either grill until golden and bubbly or place in a sandwich press until cheese has melted.

Toss rocket, pear and walnuts with lemon vinaigrette. Plate pumpkin panini and serve with with pear, rocket and walnuts salad on the side.

Preheat oven to 200°C. Pick sage leaves. 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 bocconcini thinly. Cut paninis in half and brush with olive oil on cut side. Roughly chop walnuts.

If you prefer to use a sandwich press to cook your panini then you can skip this step. Otherwise for an open-faced panini, heat grill on high heat and toast panini until crisp on both sides (1-2 minutes).

Spread caramelised onion over panini, add pumpkin, and sliced bocconcini, either grill until golden and bubbly or place in a sandwich press until cheese has melted.

Toss rocket, pear and walnuts with lemon vinaigrette. Plate pumpkin panini and serve with with pear, rocket and walnuts salad on the side.

Preheat oven to 200°C. Pick sage leaves. 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 bocconcini thinly. Cut paninis in half and brush with olive oil on cut side. Roughly chop walnuts.

If you prefer to use a sandwich press to cook your panini then you can skip this step. Otherwise for an open-faced panini, heat grill on high heat and toast panini until crisp on both sides (1-2 minutes).

Spread caramelised onion over panini, add pumpkin, and sliced bocconcini, either grill until golden and bubbly or place in a sandwich press until cheese has melted.

Toss rocket, pear and walnuts with lemon vinaigrette. Plate pumpkin panini and serve with with pear, rocket and walnuts salad on the side.

Preheat oven to 200°C. Pick sage leaves. 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 bocconcini thinly. Cut paninis in half and brush with olive oil on cut side. Roughly chop walnuts.

If you prefer to use a sandwich press to cook your panini then you can skip this step. Otherwise for an open-faced panini, heat grill on high heat and toast panini until crisp on both sides (1-2 minutes).

Spread caramelised onion over panini, add pumpkin, and sliced bocconcini, either grill until golden and bubbly or place in a sandwich press until cheese has melted.

Toss rocket, pear and walnuts with lemon vinaigrette. Plate pumpkin panini and serve with with pear, rocket and walnuts salad on the side.

Preheat oven to 200°C. Pick sage leaves. 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 bocconcini thinly. Cut paninis in half and brush with olive oil on cut side. Roughly chop walnuts.

If you prefer to use a sandwich press to cook your panini then you can skip this step. Otherwise for an open-faced panini, heat grill on high heat and toast panini until crisp on both sides (1-2 minutes).

Spread caramelised onion over panini, add pumpkin, and sliced bocconcini, either grill until golden and bubbly or place in a sandwich press until cheese has melted.

Toss rocket, pear and walnuts with lemon vinaigrette. Plate pumpkin panini and serve with with pear, rocket and walnuts salad on the side.