Warm Pumpkin Salad

Thu, 21 October 2021

Chef: Randy Lewis

This is a great way of using up the inside of you pumpkin once you have hollowed it out for the Halloween decorations – you can even use the seeds

INGREDIENTS:

-Yesterday’s roasted pumpkin sliced

-Sugar snaps – but these can be replaced with green beans or sweetcorn or any leftover veg of your choice

-Baby Spinach

-Randaddy’s Chilli Oil

-Randaddy’s Pickled Carrots

-Goat’s Cheese

-Maple roasted pumpkin seeds*

METHOD:

Heat pan with chilli oil and add sliced yesterday’s pumpkin to the pan with sugar snaps or your chosen veg.

Once the pumpkin is heated through and begins to brown on the edges toss in the baby spinach for just 1-2 minutes to gently wilt. Season to taste and let cool slightly.

To serve layer pumpkin on heated plate, top with sugar snaps, baby spinach and pickled carrot. Scatter with goat’s cheese and roasted pumpkin seeds.

To roast the pumpkin seeds – toss pumpkin seeds in a teaspoon of maple syrup and a shake of salt. Place on a baking tray in preheated oven (160 c) and roast until golden brown – this will take approx 20 mins.

Top Tip: Roasted pumpkin seeds are delicious to snack on during the day so do extra and hold back some and store in airtight jar.