Roasted Pumpkin Salad
1/2 butternut pumpkin, peeled and cubed
1/2 cup mint leaves
Jewels of one pomegranate
80g goat's cheese or 3 large cubes
3/4 cup walnuts
2 tbs pepitas
2 tbs honey
1/2 tsp sea salt flakes
Extra virgin olive oil for dressing and roasting
Juice of one lemon for dressing
1 tbs sumac for dressing
Salt and pepper to taste for dressing
METHOD:
Preheat oven to 180C. Dice pumpkin into small cubes. Arrange on a baking paper lined tray and drizzle with olive oil. Bake for 30-40 minutes until tender and golden.
While pumpkin is baking, heat walnuts and pepitas in a small saucepan and add honey and sea salt flakes. Stir while honey bubbles for 2 minutes or so.
Remove from heat then spoon out nuts and seeds onto a clean sheet of baking paper to harden and cool.
Combine a long drizzle of olive oil, lemon juice, sumac, salt and pepper in a small cup for the dressing.
Arrange roasted pumpkin on a serving plate, top with mint leaves, goat's cheese, honeyed walnuts and pepitas and pomegranate jewels. Pour over dressing and sprinkle with extra sumac. Serve.
