Pumpkin Salad

Roast chucks of pumpkin and quartered brown onion with olive oil, thyme and rosemary at 180 degrees Celsius for 30-40 minutes.  Dress half a bag of baby spinach leaves and cubes of baked Margaret River herb and garlic baked ricotta with one tablespoon of Pakora Caramelised balsalmic vinegar and half a tablespoon of extra virgin olive oil.  Top with roasted vegetables.