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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


  • 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
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At A Glance

  • Serves 6 people

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