Warm salad of roasted pumpkin

• 150g mixed leaves
• 50g baby spinach leaves
• 50g snowpeas
• 50g baby rocket leaves
  
• 1 tbsp fresh basil, torn
• 1 tsp balsamic vinegar
• 2 tbsp lemon juice
• 1 tbsp extra virgin camellia tea oil
• 1 tsp soy sauce
• black pepper to taste
• ¼ Qld blue pumpkin, chopped and roasted
• 100g pecorino shaved

After roasting, remove pumpkin from oven and allow to cool for 10 minutes. In a large bowl, arrange greens and basil leaves. Toss through dressing ingredients. Arrange on plates, then add pumpkin and top with shave pecorino. Serves 4