Preparation

1. Heat oven to 210c. Cut butternut into 1 cm thick crescents, and spread them out in a single layer on a baking tray lined with baking paper. Wash the baby carrots and add them to the tray. Cut the beetroot into 2cm cubes and add them to the tray. Drizzle all the vegetables with olive oil and season with salt and pepper. Bake for 20-25 minutes until just starting to brown around the edges. Remove and leave to cool.
2. Zest half an orange and add it to a small bowl, then juice the zested half into the same bowl and set it aside for the dressing.
3. Use a vegetable peeler to carefully peel the skin and pith off the rest of the oranges. Then use a serrated knife to cut the oranges into round slices about 0.5cm thick. Add the slices to a bowl with the brown sugar and gently mix until the slices are coated in sugar.
4. Heat a non-stick frying pan over medium heat and add the orange slices in a single layer. Let them cook for 2-3 minutes until caramelised and starting to brown around the edges, then turn carefully to cook the other side (they break easily when they’re hot so treat them delicately). When the orange slices are done, turn the heat off and leave them to cool in the pan.
5. To make the dressing, take the bowl with the orange juice and add olive oil, mustard, honey, garlic, vinegar, and salt and pepper. Mix it well and check it for seasoning.
6. When the vegetables and oranges are cool, start assembling the salad by making a bed of rocket and radicchio leaves, then layering on the roast vegetables, duck slices and top with orange slices.
7. Sprinkle the pumpkin seeds over the top, and season with cracked pepper. When you’re ready to serve the salad, mix up the dressing again and spoon over.