Sunday, October 23, 2011
Autumn Salad with Roasted Pumpkin and a Warm Dressing
Serves 2 as a main or 4 as a starter
-1/2 a small pumpkin, peeled and seeds removed
-Small bag of salad leaves
-1 small red onion, peeled and thinly sliced
-Shavings of parmesan style cheese (optional)
-Sunflower oil, salt and pepper for roasting
-2 tbsp balsamic vinegar
-4 tbsp sunflower oil
-1 tsp chopped roasted hazelnuts
1. Preheat oven to 200C. Cut the pumpkin into 2cm slices, drizzle over some sunflower oil and some seasoning. Roast until soft (about 30 mins).
2. Meanwhile make the dressing. Pour the balsamic vinegar into a small saucepan and warm over a very low heat. Leave for 5 - 10 minutes until reduced- do not let it boil. Stir in the honey, oil, and hazelnuts and season to taste.
3. When the pumpkin slices are soft remove from the oven and leave to cool slightly. Assemble the salad by mixing the red onion and salad leaves together and piling them onto a large plate. Carefully place the pumpkin slices around the leaves and scatter over the cheese shavings (if using). Drizzle over the dressing and serve.