Roasted Pumpkin and Winter Squash on a Bed of Lamb's Lettuce
Ingredients: 13
Experience the harmonious blend of flavors in this dish, where tender roasted pumpkin or winter squash is paired with delicate lamb's lettuce and a zesty citrus dressing. Topped with crunchy toasted pumpkin seeds, this salad is a delightful treat for the senses.
Ingredients
600 | g pumpkin (22oz) or winter squash |
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2 | garlic cloves, minced |
3 | sprigs thyme, leaves picked |
2 | teaspoons paprika |
4 | tablespoons olive oil |
salt & freshly ground black pepper, to taste | |
4 | tablespoons orange juice |
2 | tablespoons balsamic vinegar |
1 | tablespoon mustard |
salt & freshly ground black pepper, to taste | |
6 | tablespoons olive oil |
200 | g lamb's lettuce, washed and dried |
5 | tablespoons pumpkin seeds, toasted |
Instructions
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Preparation of Pumpkin/Squash
- Begin by removing the skin and seeds from the pumpkin or winter squash. Proceed to cut them into 1.5cm pieces and arrange them on a lined baking tin.
- Mince the garlic cloves and pluck the thyme leaves from the sprigs. Combine the minced garlic, thyme leaves, paprika, and olive oil to create a flavorful mixture. Brush the pumpkin or squash pieces with this mixture, ensuring an even coating. Season with salt and pepper.
- Roast the prepared pumpkin or squash in a preheated oven at 180°C/350°F on the middle shelf for 15-20 minutes until tender and slightly caramelized.
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Preparation of Salad
- In a mixing bowl, prepare the dressing by combining orange juice, balsamic vinegar, mustard, salt, pepper, and olive oil. Whisk vigorously until emulsified.
- Thoroughly wash and dry the lamb's lettuce to prepare the base of the salad. In a skillet over low heat, toast the pumpkin seeds or squash seeds until fragrant, ensuring not to burn them.
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Serving
- To serve, divide the lamb's lettuce onto 6 plates. Top each portion with the warm roasted pumpkin or squash. Drizzle the dressing over the salad and sprinkle with the toasted pumpkin seeds for a delightful crunch.
Aug 12, 2024