Serves: 4
INGREDIENTS
1 buttercup pumpkin
8 vine-ripened tomatoes
½ teaspoon each ground cumin and cinnamon
1 teaspoon sweet smoked paprika – optional
¼ - ½ teaspoon chilli flakes
2 cloves garlic, crushed
3 tablespoons olive oil
Salad
300 grams green beans, stem end removed
8 fresh dates
¼ cup pine nuts, toasted
1 x 400 gram tin cooked chickpeas, rinsed and drained
2 handfuls baby spinach
Dressing
3 tablespoons olive oil
2 tablespoons balsamic vinegar
1 clove garlic, crushed
sea salt and freshly ground pepper
To finish
100 grams feta, sliced
METHOD
Preheat the oven 180°C.
Cut the pumpkin into four wedges and scrape out the seeds. Place on a lined baking tray along with the tomatoes.
Combine the spices, garlic and oil and brush onto both sides of the pumpkin and over the tomatoes. Season. Roast the pumpkin for about 35 minutes or until tender and caramelised around the edges. Roast the tomatoes until the skin looks wrinkly and starts to split – about 10 minutes.
Salad: Cook the beans in boiling salted water until just tender. Drain and refresh in iced water. Drain and pat dry. Remove the stones from the dates and slice.
Dressing: Whisk the ingredients in a small bowl and season to taste.
To serve: Place the pumpkin in shallow bowls. Toss the salad ingredients and the dressing together. Pile up in the pumpkin wedges layering with the feta cheese. Garnish with the tomatoes. The salad is lovely served warm or at room temperature.
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latest issue:
Issue 128
This winter issue of dish is about comfort and connection. Celebrating the best of New Zealand and Australian produce, it brings together recipes from some of our most-loved chefs, including Moroccan Chicken Soup, Mint-glazed Roasted Leg of Lamb, Slow Cooker Braised Red Wine and Miso White Chocolate Cheesecake. Find plenty to carry you through the colder months, from flaky sausage rolls and mushroom pie, to soul-soothing pasta, nostalgic baking, weekend market inspiration and dinner party menus. There’s a spotlight on the Outstanding Food Producer Awards, recipes from Caroline Griffiths’ Midnight Spaghetti, and a deep dive into the difference between Kiwi syrah and Aussie shiraz.