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Fried pumpkin with yoghurt-herb dressing and crisp onion

This light salad works well as a side with roast meat such as chicken, or just on its own with crusty bread.

You'll need

For shallow-frying: vegetable oil 4 golden shallots, halved and thinly sliced 1 kg peeled butternut pumpkin, cut into 3cm dice 1 tsp each ground chilli, ground cumin and ground coriander To serve: sumac and crusty bread   Tamari pepitas 60 gm pepitas 3 tsp tamari 15 gm butter, coarsely chopped   Yoghurt-herb dressing 200 ml Greek-style yoghurt, at room temperature Juice of ½ lemon 2 tbsp each thinly sliced mint and coarsely chopped dill, plus extra to serve ½ tsp ground chilli


  • 01
  • For tamari pepitas, preheat oven to 180C. Toss pepitas in a roasting pan with tamari and butter, season to taste, then roast, turning occasionally, until golden brown (4-7 minutes). Set aside to cool.
  • 02
  • Reduce over to 140C. Heat 5cm oil in a deep saucepan over high heat until hot. Add shallots and fry, stirring continuously, until golden and crisp (3-5 minutes). Remove with a slotted spoon and drain on paper towels.
  • 03
  • Strain oil, return to pan and top up to a depth of 5cm. Toss pumpkin and spices in a bowl to coat, season to taste and shallow-fry in batches, turning occasionally, until pumpkin is tender and caramelised (4-6 minutes). Remove with a slotted spoon, drain on paper towels, then transfer to a baking tray and keep warm in oven.
  • 04
  • For yoghurt-herb dressing, mix ingredients in a bowl and season to taste.
  • 05
  • To serve, toss half the pumpkin in a bowl with yoghurt-herb dressing to coat, add remaining pumpkin and fold to just combine. Scatter with sumac, fried shallots, tamari pepitas and extra herbs, and serve with crusty bread.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Drink Suggestion

Perfumed white wine, such as marsanne.

Featured in

Aug 2015

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