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Shannon Bennett's 5 easy gratin recipes for a cosy night in

It’s that feelgood time of year, full of festive, indulgent feasts. Add Shannon Bennett’s glorious gratins – starring six types of cheese – to the mix and you’ve officially entered party season.

Shannon Bennett

Fresh ideas

Roast pumpkin and freekeh salad with hot honey dressing

(5)
  • Serves 6
This pumpkin salad recipe is the ultimate vegetarian side for a long, lazy lunch. Chewy strips of salty haloumi elevate the sweet slices of the roast pumpkin, while a generous handful of freekeh boosts the salad with earthy flavours. Drizzle on a zingy hot honey dressing and you've got yourself the perfect vegetable side that delivers all of your favourite flavours. What you need to know before you start This recipe comes together in the time the pumpkin roasts in the oven. While you wait, use this opportunity to cook the freekeh, prepare the honey dressing and sear the haloumi. After roughly 40-45 minutes, it’s time to assemble and serve.  You’ll need some equipment, such as a roasting pan, a saucepan, a frypan and a sharp knife to prepare the pumpkin wedges.  Why is this the best roast pumpkin and freekeh salad with hot honey dressing recipe? Savoury roast pumpkin, salty haloumi, earthy freekeh, crunchy salad leaves and a luscious sweet and spicy honey dressing come together to create this beautiful vegetarian salad. Ideal for long lunches and barbecues, it’s the perfect meat-free side to enjoy with your main course.  The pumpkin is roasted with a vibrant lemon-infused olive oil and a punchy spice blend, which provide a flavour-packed base that complements the rich savouriness of the haloumi and the nuttiness of the freekeh. All of this is tied together with a tangy homemade hot honey dressing.  Can you eat roast pumpkin cold? You’re free to eat roast pumpkin hot, warm or at room temperature. In this recipe, it’s served slightly warm, but you can wait for it to cool before serving, if you prefer. It’s a sturdy salad that will hold up well on standing, which makes it a great option to take to a party or picnic.  Why is my roast pumpkin watery? Watery, soggy roast pumpkin can be the result of the oven temperature being too low, or the baking dish being overcrowded. If the pumpkin is overcrowded in the baking dish, it will steam rather than roast, leading to a less desirable result. So be sure to choose a baking dish that will fit the pumpkin without overcrowding. For this recipe, we use half a small kent pumpkin that’s been roughly cut into wedges with the seeds removed. Preheat your oven to 200°C/180°C fan-forced before adding the pumpkin. Cook for roughly 40-45 minutes, turning both the pumpkin and the roasting tray occasionally until soft and cooked through.  What ingredients you’ll need Kent pumpkin: We choose kent pumpkin for its smooth, sweet and slightly nutty texture. It’s also ideal for roasting.  Lemon-infused extra virgin olive oil: The pumpkin is roasted with a vibrant lemon-infused olive oil for brightness.  Ground cumin: Cumin has a warm, earthy flavour that pairs beautifully with roasted pumpkin.  Ground coriander: Ground coriander has a citrussy, slightly sweet aroma that brightens the pumpkin.  Ground fennel: Ground fennel has a sweet, licorice-like flavour, with its subtle hints of anise complementing the sweetness of the pumpkin.  Freekeh: This ancient grain has a nutty, earthy and slightly smoky flavour that adds body to the salad.  Haloumi: Haloumi is cut into thick slices and cooked until golden on the outside and soft and chewy on the inside. It has a rich and salty flavour that pairs well with the natural sweetness of the roast pumpkin.  Watercress leaves: Watercress is served fresh to bulk out the salad with greenery.  Radicchio: Red and purple-hued radicchio add a vibrant burst of colour while imparting a slightly bitter and spicy flavour.  Pumpkin seeds (pepitas): Peptias add a nutty earthiness and textural crunch.  Extra virgin olive oil: Olive oil provides a rich base while helping to emulsify the dressing for a smooth texture. Lemon juice: The juice of the lemon adds bright acidity, which helps to cut through the richness of the olive oil and honey in the dressing.  Garlic cloves: Garlic brings a savoury, aromatic kick to the hot honey dressing.  Runny honey: Smooth runny honey helps to create a luscious texture, while its natural sweetness balances the tang from the mustard and lemon.  Dijon mustard: Dijon mustard adds a tangy sharpness and a creamy texture to the dressing.  Aleppo pepper: Aleppo pepper adds a mild, fruity heat with a subtle smokiness. If you can’t get your hands on Aleppo pepper, you can substitute with half the amount of chilli flakes.  Smoked paprika: Paprika brings a deep, smoky richness, enhancing the dressing with a warm, earthy flavour. How to prepare pumpkin to eat For this recipe, we use kent pumpkin. This variety is characterised by its green speckled skin, ribbed appearance and sweet, nutty flesh. To prepare, use a large sharp knife and a steady hand to cut the pumpkin into rough wedges, using the ribbed edges as a guide. Use a spoon to scoop out the seeds, which you can roast and enjoy later. The pumpkin is then drizzled with olive oil and tossed in a spice blend before roasting. As it cooks, the skin and flesh become soft and golden. Feel free to leave the skin on, as it’s edible.  How to store leftover roast pumpkin and freekeh salad Once dressed, this roast pumpkin salad is best served and enjoyed on the day. However, if you do have leftovers, it’s best to keep each component separately to retain freshness and prevent anything from getting too soggy. Leftover cooked freekeh, cooked haloumi and roast pumpkin can be stored in the fridge in airtight containers and consumed within 2-3 days. Any remaining dressing can be transferred into a jar with a lid and stored for 1-2 weeks. The honey may solidify, so gently reheat it in a water bath on the stovetop before using.  What to serve with roasted pumpkin and freekeh salad with honey dressing When you’re ready to serve, combine the freekeh, watercress, radicchio, pepitas and haloumi with half the dressing in a bowl. Place the cooked pumpkin wedges on a large platter and scatter over the freekeh mixture before adding any remaining pumpkin seeds and more hot honey dressing.  Pair it with roasted or barbecued meats like a roast chicken for a family dinner, a glazed ham for Christmas or butterflied prawns at your next barbecue. If you prefer, keep it meat-free with a roasted eggplant tart or a whole cauliflower.  If you love our roasted pumpkin and freekeh salad with hot honey dressing recipe, try this  For more salad recipes that go beyond the traditional, look to these fun and fresh ideas:  Broccoli tabbouleh salad Speck caesar salad Watermelon and feta salad
View recipe

Roast pumpkin and freekeh salad with hot honey dressing

(5)
  • Serves 6
This pumpkin salad recipe is the ultimate vegetarian side for a long, lazy lunch. Chewy strips of salty haloumi elevate the sweet slices of the roast pumpkin, while a generous handful of freekeh boosts the salad with earthy flavours. Drizzle on a zingy hot honey dressing and you've got yourself the perfect vegetable side that delivers all of your favourite flavours. What you need to know before you start This recipe comes together in the time the pumpkin roasts in the oven. While you wait, use this opportunity to cook the freekeh, prepare the honey dressing and sear the haloumi. After roughly 40-45 minutes, it’s time to assemble and serve.  You’ll need some equipment, such as a roasting pan, a saucepan, a frypan and a sharp knife to prepare the pumpkin wedges.  Why is this the best roast pumpkin and freekeh salad with hot honey dressing recipe? Savoury roast pumpkin, salty haloumi, earthy freekeh, crunchy salad leaves and a luscious sweet and spicy honey dressing come together to create this beautiful vegetarian salad. Ideal for long lunches and barbecues, it’s the perfect meat-free side to enjoy with your main course.  The pumpkin is roasted with a vibrant lemon-infused olive oil and a punchy spice blend, which provide a flavour-packed base that complements the rich savouriness of the haloumi and the nuttiness of the freekeh. All of this is tied together with a tangy homemade hot honey dressing.  Can you eat roast pumpkin cold? You’re free to eat roast pumpkin hot, warm or at room temperature. In this recipe, it’s served slightly warm, but you can wait for it to cool before serving, if you prefer. It’s a sturdy salad that will hold up well on standing, which makes it a great option to take to a party or picnic.  Why is my roast pumpkin watery? Watery, soggy roast pumpkin can be the result of the oven temperature being too low, or the baking dish being overcrowded. If the pumpkin is overcrowded in the baking dish, it will steam rather than roast, leading to a less desirable result. So be sure to choose a baking dish that will fit the pumpkin without overcrowding. For this recipe, we use half a small kent pumpkin that’s been roughly cut into wedges with the seeds removed. Preheat your oven to 200°C/180°C fan-forced before adding the pumpkin. Cook for roughly 40-45 minutes, turning both the pumpkin and the roasting tray occasionally until soft and cooked through.  What ingredients you’ll need Kent pumpkin: We choose kent pumpkin for its smooth, sweet and slightly nutty texture. It’s also ideal for roasting.  Lemon-infused extra virgin olive oil: The pumpkin is roasted with a vibrant lemon-infused olive oil for brightness.  Ground cumin: Cumin has a warm, earthy flavour that pairs beautifully with roasted pumpkin.  Ground coriander: Ground coriander has a citrussy, slightly sweet aroma that brightens the pumpkin.  Ground fennel: Ground fennel has a sweet, licorice-like flavour, with its subtle hints of anise complementing the sweetness of the pumpkin.  Freekeh: This ancient grain has a nutty, earthy and slightly smoky flavour that adds body to the salad.  Haloumi: Haloumi is cut into thick slices and cooked until golden on the outside and soft and chewy on the inside. It has a rich and salty flavour that pairs well with the natural sweetness of the roast pumpkin.  Watercress leaves: Watercress is served fresh to bulk out the salad with greenery.  Radicchio: Red and purple-hued radicchio add a vibrant burst of colour while imparting a slightly bitter and spicy flavour.  Pumpkin seeds (pepitas): Peptias add a nutty earthiness and textural crunch.  Extra virgin olive oil: Olive oil provides a rich base while helping to emulsify the dressing for a smooth texture. Lemon juice: The juice of the lemon adds bright acidity, which helps to cut through the richness of the olive oil and honey in the dressing.  Garlic cloves: Garlic brings a savoury, aromatic kick to the hot honey dressing.  Runny honey: Smooth runny honey helps to create a luscious texture, while its natural sweetness balances the tang from the mustard and lemon.  Dijon mustard: Dijon mustard adds a tangy sharpness and a creamy texture to the dressing.  Aleppo pepper: Aleppo pepper adds a mild, fruity heat with a subtle smokiness. If you can’t get your hands on Aleppo pepper, you can substitute with half the amount of chilli flakes.  Smoked paprika: Paprika brings a deep, smoky richness, enhancing the dressing with a warm, earthy flavour. How to prepare pumpkin to eat For this recipe, we use kent pumpkin. This variety is characterised by its green speckled skin, ribbed appearance and sweet, nutty flesh. To prepare, use a large sharp knife and a steady hand to cut the pumpkin into rough wedges, using the ribbed edges as a guide. Use a spoon to scoop out the seeds, which you can roast and enjoy later. The pumpkin is then drizzled with olive oil and tossed in a spice blend before roasting. As it cooks, the skin and flesh become soft and golden. Feel free to leave the skin on, as it’s edible.  How to store leftover roast pumpkin and freekeh salad Once dressed, this roast pumpkin salad is best served and enjoyed on the day. However, if you do have leftovers, it’s best to keep each component separately to retain freshness and prevent anything from getting too soggy. Leftover cooked freekeh, cooked haloumi and roast pumpkin can be stored in the fridge in airtight containers and consumed within 2-3 days. Any remaining dressing can be transferred into a jar with a lid and stored for 1-2 weeks. The honey may solidify, so gently reheat it in a water bath on the stovetop before using.  What to serve with roasted pumpkin and freekeh salad with honey dressing When you’re ready to serve, combine the freekeh, watercress, radicchio, pepitas and haloumi with half the dressing in a bowl. Place the cooked pumpkin wedges on a large platter and scatter over the freekeh mixture before adding any remaining pumpkin seeds and more hot honey dressing.  Pair it with roasted or barbecued meats like a roast chicken for a family dinner, a glazed ham for Christmas or butterflied prawns at your next barbecue. If you prefer, keep it meat-free with a roasted eggplant tart or a whole cauliflower.  If you love our roasted pumpkin and freekeh salad with hot honey dressing recipe, try this  For more salad recipes that go beyond the traditional, look to these fun and fresh ideas:  Broccoli tabbouleh salad Speck caesar salad Watermelon and feta salad
View recipe
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