This recipe appeared on www.greenkitchenstories.com.
Green Kitchen Stories is a food blog that celebrates everything seasonal in a rustic, delightful way. Recently, the creators of Green Kitchen Stories – Dave, Luise and Elsa graced Australian shores and this is one of the recipes that recently featured on their blog.
Roasted Pumpkin, Fennel & Peach Salad
You want to roast the pumpkins until they are almost a bit burnt on the edges. Keep the pumpkin seeds hanging for the genuine rustic look. We bought an organic Kent pumpkin, but hokkaido or butternut will work too.
1 Kent/Jap pumpkin (keep skin and seeds)
2 + 4 tbsp cold-pressed olive oil
4 tbsp honey
2 limes, juice
sea salt and black pepper
2 handfuls almonds
4 peaches, stone removed and cut into wedges
2 fennels, finely sliced, fronds reserved
1 large head of lettuce, leaves separated and torn into bite-size pieces
Preheat the oven to 220°C.
Cut the pumpkin into large squares, leaving the skin on and seeds intact. Place skin side down, on a baking tray. Drizzle with 2 tbsp oil, cover evenly and sprinkle with sea salt. Roast the pumpkin in the oven for 30-45 minutes, until the pieces are very soft and the tips are slightly burned. Combine 4 tbsp oil, honey, lime juice, then season to taste with sea salt and pepper. Taste the dressing and adjust the flavours to your preference. Transfer the roasted pumpkin pieces to a bowl and pour over half of the dressing (save the other half for the salad) and toss gently. While the oven is still warm, toast the almonds on a baking tray until golden, about 10 minutes.
Prepare the salad ingredients. In a large bowl, gently toss peaches, fennels and lettuce. Add the remaining half of the dressing and combine. Arrange everything on a platter. Then tuck in the roasted pumpkin pieces, scatter with almonds and sprinkle with fennel fronds. Serve.