Bruschetta, Roasted Butternut Squash and Sliced Coppa

Peel and segment oranges, leave to one side. Mix caster sugar, cumin and paprika with egg whites, dip walnut halves into the mix and place on baking tray. Bake for 8 - 10 mins at 180 ? C until candied, remove from oven and allow to cool. Meanwhile cut butternut into chunks and roast until soften and slightly charred. Slice bread , brush with oil and garlic, bake for 8 - 10 minutes until golden and toasted. When everting is ready brush sourdough toa st with red pesto and top with butternut chunk s, bresaola ribbons, ripped burrata and orange segments. Finish with rocket leaves, candied walnuts, semi dried cherry tomatoes and a drizzle of honey.