Pumpkin with blue cheese and pickled walnut salsa

Name: Pumpkin with blue cheese and pickled walnut salsa
Yield: 4
Ingredients: 1 medium butternut pumpkin, halved, seeds removed, sliced 2.5cm thick; 2 tsp finely grated ginger; 1/4 cup (60ml) extra virgin olive oil, plus extra 1 tbs; 85g blue cheese, crumbled, plus extra crumbled to serve; 50ml buttermilk; 50g sour cream; 50g Greek yoghurt; 3/4 cup (75g) walnuts, roasted, chopped; 2 tbs walnut oil; 1 bunch tarragon, leaves picked, finely chopped; 1 tbs lemon juice; 1 Granny Smith apple, very thinly sliced (we used a mandoline); 1/2 cup (125ml) white wine vinegar; 1/4 cup (55g) caster sugar; 3/4 cup (75g) walnuts

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by Ramael Scully

Apr 23, 2019

"This dish is a classic combination of flavours and textures that naturally work well together" - Ramael Scully.

1 medium butternut pumpkin, halved, seeds removed, sliced 2.5cm thick
2 tsp finely grated ginger
1/4 cup (60ml) extra virgin olive oil, plus extra 1 tbs
85g blue cheese, crumbled, plus extra crumbled to serve
50ml buttermilk
50g sour cream
50g Greek yoghurt
3/4 cup (75g) walnuts, roasted, chopped
2 tbs walnut oil
1 bunch tarragon, leaves picked, finely chopped
1 tbs lemon juice
1 Granny Smith apple, very thinly sliced (we used a mandoline)

Pickled walnuts

1/2 cup (125ml) white wine vinegar
1/4 cup (55g) caster sugar
3/4 cup (75g) walnuts

Method

1.

Preheat the oven to 200°C. Grease a baking tray and line with baking paper.
2.

Toss pumpkin, ginger and olive oil on prepared tray, spread in a single layer and roast for 45 minutes or until tender.
3.

Meanwhile, for the pickled walnuts, combine vinegar, sugar and 1/2 tsp salt flakes in a saucepan and bring to the boil. Add walnuts, remove from heat and stand until completely cooled.
4.

To make the blue cheese dressing, whisk blue cheese, buttermilk, sour cream and yoghurt until well combined.
5.

Drain pickled walnuts and chop. Place pickled walnuts, extra olive oil, roasted walnuts, walnut oil, tarragon and lemon juice in a bowl and toss to combine.
6.

Place pumpkin and apple on a large serving platter, spoon over blue cheese dressing and drizzle with walnut salsa. Top with extra blue cheese to serve.