Roast Pumpkin, Mushroom & Spinach Salad with Spicy Toasted Almonds

The sweetness of the pumpkin is contrasted by the acidity of the spinach and bitterness of the radicchio. Crisp fried sage leaves add an earthy touch and the spicy almonds provide a spark for the palate, while the mushrooms absorb all the flavours. The almonds can take up to two hours to roast and may be done well in advance of the other steps. Serve with ham off the bone, grilled lamb cutlets, or grilled or barbecued salmon or Hiramasa Ichiban kingfish. Also good with a roast chicken serve