This content is for Great British Chefs Club members only.
Already a Silver or Gold member? Sign in here.
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
First published in 2015
discover more:
You may also like
SITES
© Great British Chefs 2023
Get in touch