Roasted Pumpkin (Or Winter Squash) on Lamb's Lettuce
This salad makes a lovely starter at a fall dinner party. It is a combination of lamb's lettuce topped with warm roasted pumpkin or squash, drizzled with a beautiful dressing and sprinkled with toasted pumpkin seeds. You may want to substitute the lamb's lettuce with another lettuce, although I must say the combination works beautifully. This serves 6 as a starter or 2-3 as a main dish.
INGREDIENTS
Nutritionpumpkin or winter squash
- 600
- 3sprigs thyme
- 2teaspoons paprika
- 4tablespoons olive oil
- salt & freshly ground black pepper
salad
- 4tablespoons orange juice
- 2tablespoons balsamic vinegar
- 1tablespoon mustard
- salt & freshly ground black pepper
- 6tablespoons olive oil
- 200
- 5tablespoons pumpkin seeds (2 1/2 oz)
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DIRECTIONS
- Pumpkin/Squash:.
- Remove skin and seeds from pumpkin or squash. Cut into can 1.5cm pieces. Put on a lined tin.
- Skin and mince garlic. Pick thyme leaves from sprigs. Mix minced garlic and thyme leaves with paprika and olive oil. Brush pieces of pumpkin/squash with mixture. Season with salt and pepper.
- Roast in 180°C/350°F oven on the middle shelf for 15-20 minutes.
- Salad:.
- Make dressing with orange juice, balsamic vinegar, mustard, salt, pepper and olive oil. Wash lamb's lettuce and dry very well. Toast pumpkin seeds/squash seeds in a skillet WITHOUT oil/butter on low heat (watch them).
- Serve:.
- Arrange lamb's lettuce on 6 plates and top with warm pumpkin/squash. Drizzle with dressing and sprinkle with toasted pumpkin seeds.
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