Barbara Does Delicious (bdelicious) wrote,
Barbara Does Delicious
bdelicious

Roast pumpkin and orange salad with hazelnuts

Recipe from Delicious Magazine, July 2007
Prepared as an entree, Sunday 1 July 2007


Summary
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
Dishes: average



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.
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