Preheat the oven to 220c. Place the pumpkin on a metal tray, sprinkle with salt and drizzle with olive oil. Cook until golden and just tender to a knife
Boil the spelt in salted water until tender and drain
For the pesto blend together in a food processor: hazelnuts (keep a few aside for garnish), evoo, garlic, lemon juice, 30g of the rocket, the Parmesan and a pinch of salt
Dress the spelt with the rocket pesto (keep a little aside to dress the plate
Muddle together the pumpkin, rocket leaves & dressed spelt in a bowl. Tear over the mozzarella and top with hazelnuts & the rest of the pesto
