This recipe from ” The Weekend Cook” by Angela Hartnett can be served as a vegetarian main or as a starter.
Ingredients
- 1 400g pumpkin Delica or similar
- 75 ml extra virgin olive oil plus extra for sprinkling
- 1/2 tsp dijon mustard
- 1/2 tsp runny honey
- 2 tbsps red wine vinegar
- 50 g walnuts, hazelnuts or almonds toasted and roughly chopped
- 2 ripe pears thinly sliced
- 1/2 small radicchio or red gem lettuce leaves separated
- sea salt
Servings:
Instructions
- Heat the oven to 200 C, 180 Fan, Gas 6
- Cut the pumpkin into 2.5 cm chunks. If the skin is tough then peel the pumpkin before cutting into chunks. Place the pumpkin on an ovenproof tray , sprinkle with a little olive oil and season with salt. Bake for 35 to 40 minutes until tender.
- Make a vinaigrette. Combine the 75 ml of olive oil with the mustard, honey and vinegar in a small bowl then stir through the nuts and set aside.
- Allow the cooked pumpkin to cool slightly and transfer it to a plate. Pour half the dressing over while the pumpkin is still warm.
- Mix the remaining vinaigrette with the pears and radicchio and toss them together to make the salad. Arrange the pear and radicchio salad on a serving dish with the pumpkin and serve.
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