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Roast pumpkin and herb salad

Name: Roast pumpkin and herb salad
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 6
Ingredients: 1/3 cup (80ml) verjuice, warmed; 3/4 cup (120g) raisins; 900g small Jap (kent) pumpkin, peeled, cut into 3cm wedges; 1 lemon, 1/2 thinly sliced, 1/2 juiced; 1/4 cup (60ml) olive oil; 2 tbs pepitas, toasted; 1/2 bunch each, coriander, mint & flat-leaf parsley, leaves picked

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35m

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by Alex Herbert

Oct 09, 2015

Alex Herbert's robust salad is packed with flavour, depth and all-round yumminess.

1/3 cup (80ml) verjuice, warmed
3/4 cup (120g) raisins
900g small Jap (kent) pumpkin, peeled, cut into 3cm wedges
1 lemon, 1/2 thinly sliced, 1/2 juiced
1/4 cup (60ml) olive oil
2 tbs pepitas, toasted
1/2 bunch each, coriander, mint & flat-leaf parsley, leaves picked

Method

1.

Preheat oven to 200°C. Pour the verjuice over the raisins and set aside to cool.
2.

Arrange pumpkin and lemon slices on a baking paper-lined baking tray. Drizzle with oil, season, then roast for 35 minutes or until soft and caramelised. Set aside to cool. Reserve the oil from the baking tray.
3.

Strain verjuice, reserving raisins, and mix with lemon juice and reserved oil.
4.

Place, pumpkin, lemon, raisins, pepitas and herbs in a bowl and toss with dressing.