It is now pumpkin season and the shops are full of different varieties both in shape and colour.
This salad uses both the pumpkin flesh and seeds. You can eat them raw – remove the outer skin and they taste like sunflower seeds.
However, to roast them, simmer in boiling water for 10 minutes, then strain and pat dry.
Transfer to an oven tray, drizzle with a thin layer of oil and season if you wish, and then bake for five to 20 minutes at 200°C or until golden. Cool before eating.
Preparation Time: 20 Minutes
Cooking Time: 25 Minutes
900g pumpkin flesh – peeled and cut into cubes
1 tablespoon olive oil
175g rocket leaves
1 large pomegranate – halved and deseeded
150g goat’s cheese – crumbled
75g pumpkin seeds
Salt and freshly-ground black pepper
5 tablespoons extra virgin olive oil
1 tablespoon balsamic vinegar
1 teaspoon sugar – or to taste
2 teaspoons mustard – of any variety
1 teaspoon lemon juice
Salt and freshly-ground black pepper – to taste
- Preheat the oven to 200°C/ 400°F/ Gas mark 6.
- Put the pumpkin in a roasting tin, drizzle with olive oil, salt and freshly-ground black pepper.
- Roast for 20 to 25 minutes, turning once during cooking.
- To make the dressing, mix all the ingredients together and season to taste.
- Put the pumpkin in a bowl with the rocket, pomegranate seeds and goat’s cheese.
To serve the stylish way:
Drizzle over the dressing and sprinkle over the pumpkin seeds.
Next cookery class: Wed, 15 January: Gluten-free cooking
For more recipes with Denise Phillips visit www.jewishcookery.com