This light salad works well as a side with roast meat such as chicken, or just on its own with crusty bread.
- 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
- 60 gm pepitas
- 3 tsp tamari
- 15 gm butter, coarsely chopped
- 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
- 1For 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.
- 2Reduce 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.
- 3Strain 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.
- 4For yoghurt-herb dressing, mix ingredients in a bowl and season to taste.
- 5To 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.
Drink Suggestion: Perfumed white wine, such as marsanne. Drink suggestion by Max Allen