Vegetarian mains
Roasted pumpkin salad
This autumn or winter salad has a Middle Eastern feel to it and goes well with the Wootton White, an English Greek style sheep’s cheese. You can also use feta.
Ingredients
- 400g pumpkin, butternut or onion squash, cut into chunks
- 150g pumpkin seeds, toasted
- 1 tsp sesame seeds
- 1 tsp ground cumin
- 1 tbsp coriander seeds, toasted and roughly crushed
- ½ tsp cayenne seeds
- 1 tsp smoked paprika
- 1 red onion
- splash red wine vinegar
- 1 tbsp sumac
- pinch of sugar
- 150g bag salad leaves
- 150g Wootton white or feta
- handful of toasted pistachios
- 1 small pomegranate
- 60ml olive oil
Method
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Step 1
Heat your oven to 180°C/Gas 4. Toss the pumpkin with oil and salt and roast for about 30 mins.
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Step 2
Whilst the pumpkin roasts make the dukka. In a pestle and mortar grind the pumpkin and sesame seeds until broken up then stir in the cumin, coriander, cayenne and smoked paprika. Set mixture aside.
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Step 3
Next, make the sumac onions. Slice the red onion as thinly as possible; a mandolin is best for this. Mix with the red wine vinegar, sumac, sugar and a pinch of salt and set aside for at least 30 mins, stirring every so often.
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Step 4
When the pumpkin is ready, toss with the dukka mix then cook for a further 5 mins. Remove and leave to cool.
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Step 5
Toss the salad leaves with the onions and olive oil and arrange on plates with the pumpkin and dukka. Top with crumbled Wootton white, pomegranate seeds and pistachios.