2014 Restaurant Guide

Get the latest listings of Australia's best dining establishments on your iPhone.

Subscribe to Gourmet

Buy a subscription this month for your chance to win one of five health retreat escapes at Golden Door valued at $35,000. Offer ends May 28.

Gourmet on your iPad

Download the latest issue of Gourmet Traveller for your iPad.

Butternut pumpkin, hazelnut and blood orange salad

You'll need

  • 500 gm
  • butternut pumpkin, diced
  • 2
  • garlic cloves, finely chopped
  • 2 tbsp
  • olive oil
  • 1
  • each of thyme and rosemary sprigs
  • 1
  • pinch of Chinese five-spice
  • 35 gm (¼ cup)
  • hazelnuts, roasted, skins removed, coarsely chopped
  • 2
  • cups each of (loosely packed) picked curly endive and watercress sprigs
  •  
  • Blood orange dressing
  • 2
  • blood oranges, juice only
  • 60 ml (¼ cup)
  • each of hazelnut and grapeseed oils
  • 1 tsp
  • Dijon mustard
  • 1 tsp
  • sherry vinegar

Method

  • 01
  • Preheat oven to 150C. Combine pumpkin, garlic, oil, herbs and five-spice in a bowl, season to taste and transfer to a baking tray. Bake until pumpkin is caramelised (30-40 minutes). Cool.
  • 02
  • Meanwhile, for blood orange dressing, whisk all ingredients in a bowl to combine, season to taste.
  • 03
  • Place baked pumpkin in a serving bowl, scatter with roast hazelnut, endive and watercress and drizzle over blood orange dressing, mix well to combine and serve immediately.

“It doesn’t hurt to throw a few segments of blood orange into this salad to take advantage of their short season.” — Warren Turnbull

At A Glance

  • Serves 6 people
  • 10 min preparation
  • 40 min cooking
Win
a Mothers' Day treat!

Win a Trentham Tucker and Breville prize pack valued at over $2,000 in our Mother's Day giveaway.

Read More
Win
a trip to New Zealand!

Win a luxury weekend for two in Queenstown valued at more than $20,000 thanks to Matakauri Lodge.

Enter now
Gourmet TV

Check out our video section for our latest cover recipes, chef cooking demos, interviews and more.

Watch Now

At A Glance

  • Serves 6 people
  • 10 min preparation
  • 40 min cooking

You might also like...

Adriano Zumbo: Rice pudding trifle with saffron jelly and mango and mint salsa

recipes

Adriano Zumbo: Passionfruit, lychee and coconut buche de Noel

Adriano Zumbo: Cranberry-rosemary Florentine bars

recipes

Adriano Zumbo: Candy cane macarons

David Thompson: Green papaya salad (Som dtam malakor)

recipes

David Thompson: Charred rice noodles and chicken with thickened “gravy” (Raat nar gai)

David Thompson: Stir-fried minced beef with chillies and holy basil (Neua pat bai grapao)

recipes

conversion tool

 
get the latest news

Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.