Make Roasted Romanesco and Pumpkin Salad with Chicory and Mortadella

Recipe: Roasted Romanesco and Pumpkin Salad with Chicory and Mortadella

Ingredients:
- 1 small romanesco, cut into florets
- 1 cup diced pumpkin
- 2 cups chicory leaves
- 100g mortadella, sliced

Instructions:
1. Preheat the oven to 400°F (200°C).
2. On a baking sheet, spread out the romanesco florets and diced pumpkin. Drizzle with olive oil, salt, and pepper. Roast in the oven for 20-25 minutes or until tender and slightly caramelized.
3. In a large salad bowl, combine the roasted romanesco and pumpkin with chicory leaves.
4. Top the salad with sliced mortadella.
5. Serve the salad warm as a delicious and nutritious meal. Enjoy!