I use this delicious sweet/tart dressing with lots of other roasted veges and sometimes add fresh mozzarella for a more substantial dish.
Serves: 4–6
INGREDIENTS
1 small pumpkin, cut into wedges with skin on, seeds removed (I used butterkin)
olive oil
sea salt and ground pepper
Agrodolce
½ cup red wine vinegar
2 tablespoons honey
1 large long red chilli, thinly sliced, seeds discarded
½ teaspoon sea salt
1 tablespoon olive oil
1 tablespoons capers, well drained
2 tablespoons golden or regular raisins
2 tablespoons pine nuts, toasted
10 each black and green olives, pitted
METHOD
Preheat the oven to 200°C.
Brush the pumpkin with olive oil and season with salt and pepper. Place on a lined baking tray and roast until golden and just tender.
Agrodolce: Put the vinegar, honey, chilli and salt in a small saucepan and bring to the boil. Simmer for about 6 minutes until reduced and syrupy.
Take off the heat and stir in the olive oil. Cool. Place the capers, raisins, pine nuts and olives in a bowl and pour over the dressing, turning to combine.
To serve: Arrange the pumpkin on a serving platter and spoon over the dressing. Season with a grind of pepper. Serve warm or at room temperature. Serves 4–6.
Keep up to date with
dish weekly recipes,
food news, and events.
latest issue:
Issue #114
Autumn has arrived, and with it, the latest issue of dish, jam-packed with recipes that will have you fizzing to get in the kitchen! With a long Easter lunch featuring perfectly pink, blushing roast leg of lamb and wildly decadent baked mashed potatoes with caramelised onions, to simply scrumptious chocolate treats and sensational seasonal baking this issue has you covered - we reckon the Hot Cross Buns are our best yet! Salads make way for soothing soups, pies, puddings and our cover star beef cheek ragù with spaghetti – a must-make dinner for family and friends. With over 60 recipes in our latest issue there’s plenty of inspiration to keep you busy – and well-fed! Don’t forget to share your dish dishes with our Facebook community.