Pumpkini Salad
This recipe was inspired by the CUTEST little pumpkins that I found while venturing round Ponsonby Central the other day. Anything in miniature form is automatically 1000x better than its full sized version, and the colour of the skin was so striking that I had to pick some up!
I thought for a while what I wanted to do with these cuties, and this was one of the outcomes! Roasted pumpkini, seasoned with rosemary, maple and a tiny bit of smoked butter; served with rocket, toasted pine nuts, bacon, feta and balsamic reduction. The sweetness of the maple and the pumpkin itself works in complete harmony with the feta and smokey bacon, with the balsamic giving it a nice tangy finish.
You can easily substitute the baby pumpkins for their just as delicious counterparts, this would look beautiful serves as wedges with the salad served on top!
Perfect for any season as a beautiful main or side dish, you are sure to wow everyone who tries it. X
I thought for a while what I wanted to do with these cuties, and this was one of the outcomes! Roasted pumpkini, seasoned with rosemary, maple and a tiny bit of smoked butter; served with rocket, toasted pine nuts, bacon, feta and balsamic reduction. The sweetness of the maple and the pumpkin itself works in complete harmony with the feta and smokey bacon, with the balsamic giving it a nice tangy finish.
You can easily substitute the baby pumpkins for their just as delicious counterparts, this would look beautiful serves as wedges with the salad served on top!
Perfect for any season as a beautiful main or side dish, you are sure to wow everyone who tries it. X
You will need (makes 2):
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1 pumpkini
1 tsp rosemary leaves, finely chopped 1 tsp pure maple syrup small knob of butter, chilled 2 cups of wild rocket |
2 rashers streaky bacon, cooked
2 tbsp pine nuts, toasted 30g goat's milk feta balsamic reduction |
Method:
- Preheat your oven to 200°c on fan bake, and line a baking tray with grease proof paper.
- Carefully turn the pumpkini on its side, and cut down into two nice even halves (refer to image at top). Lay them skin side down on the baking tray, and evenly sprinkle over the rosemary and drizzle over the maple. Then pinch off pieces of butter from the chilled portion, and place on top of the pumpkin. Season with salt and pepper.
- Place into the oven, and cook for around 25 minutes, or until the flesh is super soft and the top is golden.
- In a medium sized bowl, combine the rocket, pine nuts, crumbled feta and balsamic reduction to taste. Chop the bacon rashers into pieces, and put into the bowl along with the other ingredients. Toss everything together, and set aside.
- To plate, drizzle some balsamic reduction on the plate, place the pumpkin on top and put a handful of salad on top (you are welcome to get creative with the plating, go crazy!).
Enjoy! X
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