Japanese Roasted Kabocha and Sesame Salad

Cut kabocha into thin wedges, toss with a thin coat of sesame oil and salt, and roast at 210C for 25 minutes until tender and golden-brown at the edges.

Whisk miso with mirin and brush over the roasted kabocha wedges, then return to the oven for 3 minutes until the glaze bubbles.

Thinly slice shallot and fry in a splash of oil over medium heat for 4 minutes until golden and crunchy.

Toast sesame seeds in a dry skillet for 1 minute until they begin to pop and turn golden.

Whisk rice vinegar, remaining sesame oil, grated ginger, black pepper, and a pinch of salt until combined.

Toss shredded napa cabbage with the dressing, arrange kabocha wedges on top, and finish with crispy shallots and toasted sesame seeds.