Roast pumpkin and charred onion salad
Sweet, bitter and a little salty, that’s what I think makes this salad a bit different. It may sound autumnal but it can be served warm or cold all year round with the squashes that are in season. Make it posh or not – serve it up in a big bowl or be creative and make a pretty plate of it.
Recipe taken from John's book, My Kind of Food: Recipes I Love to Cook at Home(published by Headline, September 2015).
Ingredients
Metric
Imperial
- 500g of pumpkin, or butternut squash, peeled, de-seeded and cut into golfball-sized chunks
- 4 small onions, halved through their middle
- 30ml of olive oil, with extra for drizzling
- 100g of curd cheese
- small bunch of flat leaf parsley, leaves picked
- salt
- black pepper
SAVE RECIPE
Method
1
Preheat the oven to 220°C/gas mark 7
2
Rub a large ovenproof frying pan with a little bit of oil (an ovenproof one saves on washing up). Put the onions, cut-side down, into the pan and fry over a high heat for a good 5 minutes, without moving them, until coloured
3
In a large bowl, toss the pumpkin with the remaining oil and season with salt and pepper. Add to the pan of onions. Now you can move the onions. Give the pan a good shake so the onions come free and the pumpkin is mixed in
4
Put the pan into the oven and roast for 25 minutes, until the pumpkin is golden and dark on the outside
5
Take the pan out of the oven, pour the veg into a serving bowl, dot the curd cheese over the vegetables in splodges, season with black pepper and salt, drizzle with olive oil and toss the parsley over the top. Done
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