In a dry pan, toast the almonds on low heat for 2 to 3 minutes until lightly browned and fragrant. Set aside to cool.<br></br>

In the same pan, heat 1 tablespoon of olive oil and add the minced garlic. Fry till lightly browned, then add the pumpkin.<br></br>

Turn the heat up and allow the pumpkin to caramelise and become a lovely golden-brown. Cook for about 10 minutes, till it is tender enough to bite into. Season with pepper and set aside to cool. If it's too hot, it will wilt the lettuce.<br></br>

When ready to assemble, add the salad, bocconcini and pumpkin to a large bowl. Stir the remaining 1 tablespoon of olive oil with the vinegar and lemon juice. Add a light sprinkling of salt and pepper, then pour into the bowl. Toss well, then sprinkle the toasted almonds on top.<br></br>

Allow the salad to rest in the fridge for 10 minutes so that flavours can blend. The lettuce remains surprisingly crisp even on day two, although if you don't plan on eating the salad immediately, store the dressing separately. Happy salad-ing!