Roasted Jap Pumpkin with Chickpeas, Ricotta and Pear & Ginger Vinaigrette

Name: Roasted Jap Pumpkin with Chickpeas, Ricotta and Pear & Ginger Vinaigrette
Prep time: 15 min
Cook time: 30 min
Yield: 4
Ingredients: 800g Jap Pumpkin; 1/3 cup (80ml) Maggie Beer Extra Virgin Olive Oil; Sea salt & freshly cracked black pepper, to season; 1 x 400g tin organic Australian chickpeas, drained and rinsed; 1/2 cup flat leaf parsley leaves, roughly chopped; 3/4 cup baby spinach or young beetroot leaves; 1 bunch watercress, washed & dried; 1/3 cup (80ml) Maggie Beer Pear & Ginger Vinaigrette; 3/4 cup (180ml) ricotta; Maggie Beer Extra Virgin Olive Oil , to serve