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Pumpkin, salted ricotta and honeycomb

Name: Pumpkin, salted ricotta and honeycomb recipe
Yield: 6
Ingredients: 1.2kg Kent pumpkin, seeds removed, cut into 3cm-thick wedges; 40.00 ml extra virgin olive oil; 1/2 lemon juiced and zested; 20g fresh honeycomb (from good grocers – substitute 1 tbs runny honey); 20g ricotta salata; 20.00 ml almonds, roasted, chopped; Flat-leaf parsley, to serve; Mint leave, to serve; Coriander leaves, to serve

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by Darren Robertson

Chef, author, tv presenter and co-owner of the Three Blue Ducks restaurants

Oct 05, 2018

Chunky kent pumpkin is the perfect base for the rich sweetness of ricotta and honeycomb. This recipe serves 6 as a side.

1.2kg Kent pumpkin, seeds removed, cut into 3cm-thick wedges
2 tbs extra virgin olive oil
1/2 lemon juiced and zested
20g fresh honeycomb (from good grocers – substitute 1 tbs runny honey)
1/4 cup (20g) ricotta salata (hard salted ricotta – substitute pecorino), finely grated
1 tbs almonds, roasted, chopped
Flat-leaf parsley, to serve
Mint leave, to serve
Coriander leaves, to serve

Method

1.

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

Rub pumpkin with half the oil on prepared tray and roast for 40 minutes or until soft. Arrange pumpkin on a serving platter and drizzle with lemon juice and remaining 1 tbs oil. Top with honeycomb and scatter with lemon zest, ricotta, almonds, parsley, mint and coriander.