Roast pumpkin, ricotta and cashew salad

1.2 kg of butternut pumpkin, peeled, seeded
olive oil
1/2 tsp dried chilli flakes
salt flakes and freshly ground black pepper
200g fresh ricotta, crumbled
400g can canellini beans, drained, rinsed
1 cup salted cashews
1 tbsp white wine vinegar
3 pieces of preserved lemon, pulp removed, finely chopped
1 tsp sumac

1. Preheat oven to 200C. Line a large oven tray wit baking paper. Cut pumpkin into 3cm pieces and put ina single layer on a prepared tray. Spray with oil, sprinkle with chilli and season. Roast for 25-30 mins or until tender. Cool.
2. Combine pumpkin, ricotta, beans and cashews in a mixing bowl. Put oil, vinegar, lemon and sumac and 1 tsp each of salt and pepper in a jug and whisk with a fork to combine. Add dressing to pumpkin mixture, toss to combine and serve immediately.