Roasted Shallot and Pumpkin Salad

Celebrate the best of autumn produce with this shallot, pumpkin and fig salad.

Serves: 4

Preparation Time: 10 minutes

Cooking Time: 25 - 35 minutes

Ingredients

  • 1 small pumpkin or butternut squash

  • 6 echalion shallots, peeled and halved

  • 2 tbsp olive oil

  • 1 tsp ground cumin

  • 1 tsp ground coriander

  • Salt and pepper, to taste

  • 2 tbsp tahini

  • Juice of 1 lemon

  • 2 x 250g vac packs of cooked mixed grains

  • 100g rocket

  • 4 figs, halved

  • 50g pomegranate seeds

  • 50g pistachios, toasted

 

Method

  1. Preheat the oven to 180°C. Peel the pumpkin, then halve and remove the seeds. Cut into 2cm thick slices. Add to a large baking tray with the shallot halves, olive oil, cumin, coriander, and seasoning. Toss well and cook in the oven for 25 – 35 minutes until deeply golden.

  2. Meanwhile make the dressing - mix together the tahini, lemon juice and seasoning in a small bowl. Add water until it’s a pourable consistency. Taste and check the seasoning, adding more lemon or salt if needed.

  3. Once the pumpkin and shallots are cooked, the salad can be assembled. Add the mixed grains and rocket to a large platter or bowl. Top with the pumpkin, shallots and figs. Drizzle with the tahini dressing and sprinkle with the pomegranate seeds and pistachios.

Credit: UK Shallot

Jade ThorneComment