Prepared as an entree, Sunday 1 July 2007
Different from an every-day salad, tasty (as long as you like pumpkin, as I do) and moderately filling. The chilli and olive oil on the roast pumpkin works really well.
Cost: low, so long as you're prepared to make a few substitutions
Chop up a butternut pumpkin.
Sprinkle over chilli flakes, garlic and olive oil, and pop it in the oven:
Slice two oranges. The recipe suggests blood oranges for visual effect, but it tastes good with ordinary oranges.
The pumpkin, after roasting:
Ingredients for the dressing. Oil (hazelnut oil is suggested, but I used canola and olive oil), vinegar (sherry vinegar is suggested, but I used balsamic), mustard (Dijon is suggested, but I used whole-seed mustard) and pepper.
Toss through lettuce (lambs lettuce is suggested; I used baby cos lettuce), add hazelnuts and serve. Pictured at the top of the page.