It was my mum’s birthday the other day and my gift was to cook her dinner (a bit cheap, perhaps, but the best I can manage at the moment). For the main, I made spinach tortellini stuffed with herbed ricotta. As I get tired cutting, filling and folding the tortellini fairly quickly I can never make too many and so needed a fairly substantial salad to accompany them. Pumpkins have been fabulous this year and hazelnuts provide a nice alternative to the ubiquitous pine nut. I used beetroot leave but baby spinach, rocket or any lettuce greens would do.
Ingredients:
½ butternut pumpkin (or other variety)
1 medium purple sweet potato, peeled
1/3 cup hazelnuts
Half cup of labne (or goats curd or feta)
3 handfuls of greens, rinsed and spun
1 tblsp lemon juice
3 tblsp extra virgin olive oil
Cut clove of garlic
Salt and pepper
Method:
Preheat the oven to 190*C. lightly toast the nuts, wrap in a tea-towel allow to cool and then rub the skins off. Chop the pumpkin and peeled sweet potato into 2cm by 2cm cubes, toss with 1 tblsp of the olive oil, salt and pepper and place on a lined tray and in the oven for 30-40mins, until golden and tender, turning with a spatula every so often to promote even baking. Once cooked, remove and allow to cool to warm or room temp. To make the dressing combine the lemon juice and remaining olive oil, salt and pepper in a cup and whisk until combined. Rub a salad bowl with the cut garlic, add the greens and a little dressing, toss to combine. Add the pumpkin mix, hazelnuts and top with labne/cheese and drizzle over the rest of the dressing.
No comments:
Post a Comment