Roasted Pumpkin (Or Winter Squash) on Lamb's Lettuce |
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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 6 |
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This salad makes a lovely starter at a fall dinner party. It is a combination of lamb's lettuce topped with warm roasted pumpkin or squash, drizzled with a beautiful dressing and sprinkled with toasted pumpkin seeds. You may want to substitute the lamb's lettuce with another lettuce, although I must say the combination works beautifully. This serves 6 as a starter or 2-3 as a main dish. Ingredients:
600 g pumpkin (22oz) or 600 g winter squash (22oz) |
2 garlic cloves |
3 sprigs thyme |
2 teaspoons paprika |
4 tablespoons olive oil |
salt & freshly ground black pepper |
4 tablespoons orange juice |
2 tablespoons balsamic vinegar |
1 tablespoon mustard |
salt & freshly ground black pepper |
6 tablespoons olive oil |
200 g lamb's lettuce (7oz) |
5 tablespoons pumpkin seeds (2 1/2 oz) |
Directions:
1. Pumpkin/Squash:.
2. Remove skin and seeds from pumpkin or squash. Cut into can 1.5cm pieces. Put on a lined tin.
3. Skin and mince garlic. Pick thyme leaves from sprigs. Mix minced garlic and thyme leaves with paprika and olive oil. Brush pieces of pumpkin/squash with mixture. Season with salt and pepper.
4. Roast in 180°C/350°F oven on the middle shelf for 15-20 minutes.
5. Salad:.
6. Make dressing with orange juice, balsamic vinegar, mustard, salt, pepper and olive oil. Wash lamb's lettuce and dry very well. Toast pumpkin seeds/squash seeds in a skillet WITHOUT oil/butter on low heat (watch them).
7. Serve:.
8. Arrange lamb's lettuce on 6 plates and top with warm pumpkin/squash. Drizzle with dressing and sprinkle with toasted pumpkin seeds.
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