Pumpkin salad with grapes and soft cheese

Preheat the oven to 220°C/Gas 7. Line a large baking tray with baking paper. Put 2 tablespoons olive oil into a large bowl with the cumin, coriander, salt and pepper, and stir to combine. Add the pumpkin wedges and toss to coat, then transfer to the baking tray. Bake for 30 minutes, or until golden brown and tender. Heat the remaining 2 tablespoons oil in a frying pan over a medium heat. Add the grapes and cook, stirring occasionally, until slightly blistered. Add the balsamic vinegar and sugar and toss until the sugar has melted. Remove from the heat. Arrange the pumpkin, grapes, salad leaves and soft cheese on a serving platter. Spoon over the warm dressing from the pan and sprinkle with the walnuts. Serve at once.