A salad with an actual reason to exist. Pumpkin roasted hard until the edges catch, dressed while still warm with Hot Honey Drizzle and vinegar so it drinks the dressing in, then thrown over leaves with feta and toasted pepitas. Sweet, salty, barely any heat. The one dish everyone at the barbecue quietly fights over.
45 mins. Serves 4 as a side.
Ingredients
- 1kg kent pumpkin, skin on, in wedges
- 2 dessertspoons Plateit Hot Honey Drizzle
- 3 tbsp olive oil
- 1 tbsp red wine vinegar
- 100g feta
- Pepitas, ⅓ cup
- 100g rocket or baby spinach
- Salt, generous
Method
- Oven to 220C. Pumpkin wedges tossed with 2 tbsp of the oil and salt, spread on a tray with room to breathe.
- Roast 30 to 35 mins until deep gold with catching edges. Crowded pumpkin steams. Give it space.
- Toast the pepitas in a dry pan until they pop.
- Whisk 2 dessertspoons of Plateit Hot Honey Drizzle with the vinegar and the last of the oil. Spoon over the pumpkin while it is still hot.
- Leaves on a platter, pumpkin over, feta crumbled on, pepitas last. Serve warm or room temp. Both are right.
Swap it: Goat's cheese instead of feta, walnuts instead of pepitas, and it goes from barbecue side to dinner party opener.
