Autumnal Roasted Pumpkin Salad
Using the first of the pumpkins and the last of the courgettes, this warm salad signals the seasons are changing as summer vanishes and autumn emerges. Ideal as a dish on its own served with bread, or it also makes for a delicious side dish.
Servings: 4 people
Equipment
- oven preheat to 180C
- 1 roasting tin
- 1 Whisk
- 1 Frying pan
- 1 bowl
Ingredients
- ½ Half of one small sized pumpkin, seeds removed & skin left on. We’ve used the Amoro variety for this recipe. Crown Prince would also work well.
- 3-4 medium sized courgettes
- 2 tbsp full fat Greek yoghurt
- 2 tsp tahini
- 2 tsp runny honey
- 1 handful pumpkin seeds and calendula petals (optional)
- olive oil
Instructions
- Begin by preheating the oven to 180C
- Chop the pumpkin into similar sized wedges and evenly spread them over a roasting tin. Use two if needed. Drizzle olive oil over the top and roast for 35 minutes, turning halfway through.½ Half of one small sized pumpkin, seeds removed & skin left on., olive oil
- Slice the courgettes into discs and fry in a little olive oil for approximately 5 minutes on each side or until golden brown.3-4 medium sized courgettes, olive oil
- Meanwhile make the dressing. Whisk together the yoghurt, tahini and honey.2 tbsp full fat Greek yoghurt, 2 tsp tahini, 2 tsp runny honey
- Place the pumpkin and the courgette on a warm plate and spoon the dressing over the roasted vegetables – use as little or as much of the dressing as you fancy. Sprinkle over the pumpkin seeds and calendula petals if using. Serve and eat while warm.1 handful pumpkin seeds and calendula petals