“It doesn’t hurt to throw a few segments of blood orange into this salad to take advantage of their short season.” — Warren Turnbull
- 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 hazelnuts, roasted, skins removed, coarsely chopped (¼ cup)
- 2 cups each of (loosely packed) picked curly endive and watercress sprigs
Blood orange dressing
- 2 blood oranges, juice only
- 60 ml each of hazelnut and grapeseed oils (¼ cup)
- 1 tsp Dijon mustard
- 1 tsp sherry vinegar
- 1Preheat 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.
- 2Meanwhile, for blood orange dressing, whisk all ingredients in a bowl to combine, season to taste.
- 3Place 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.
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