* Percent Daily Values are based on a 2000 calorie diet.
Roasted pumpkin and shallot salad
The best of autumn on a plate
Prep Time10 minutesmins
Cook Time35 minutesmins
Total Time45 minutesmins
Course: Salad
Cuisine: British
Servings: 4
Calories: 479kcal
Equipment
Large baking tray
Small bowl
Ingredients
1small pumpkin or butternut squash
6echalion shallotspeeled and halved
2tbspolive oil
1tspground cumin
1tspground coriander
Salt and pepperto taste
2tbsptahini
Juice of 1 lemon
500gcooked mixed grains
100grocket
4figshalved
50gpomegranate seeds
50gpistachiostoasted
Method
Preheat the oven to 180°C. Peel the pumpkin, then halve and remove the seeds. Cut into 2cm thick slices. Add to a large baking tray with the shallot halves, olive oil, cumin, coriander, and seasoning. Toss well and cook in the oven for 25 – 35 minutes until deeply golden.
Meanwhile make the dressing - mix together the tahini, lemon juice and seasoning in a small bowl. Add water until it’s a pourable consistency. Taste and check the seasoning, adding more lemon or salt if needed.
Once the pumpkin and shallots are cooked, the salad can be assembled. Add the mixed grains and rocket to a large platter or bowl. Top with the pumpkin, shallots and figs. Drizzle with the tahini dressing and sprinkle with the pomegranate seeds and pistachios.