I always leave the skin on when roasting the pumpkin as it adds a lovely texture and flavour to the salad. Don’t overcook the buckwheat as you want it to remain in little nuggets rather soft.
Serves: 6
INGREDIENTS
¾ cup kasha (toasted buckwheat), rinsed and drained
1-kilogram butternut pumpkin, seeds removed, cut into wedges
2 tablespoons olive oil, plus extra to serve
1 teaspoon harissa
sea salt and ground pepper
300 grams seedless red grapes, cut into smaller bunches
½ cup roasted hazelnuts, roughly chopped
big handful mesclun leaves
Dressing
¾ cup sour cream
2 cloves garlic, crushed
1 teaspoon ground cumin
finely grated zest 1 lemon
2 tablespoons lemon juice
METHOD
Preheat the oven to 200°C fan bake.
Add the kasha to a medium saucepan of boiling water. Bring back to the boil and cook for about 6-8 minutes, or until the kasha is still retaining its shape and has a little firmness to each grain. Drain and rinse in cold water then drain again well.
Brush the pumpkin with the combined olive oil and harissa and season with salt and pepper.
Place on a large baking tray along with the grapes and roast for about 25 minutes until tender. Set aside to cool.
Dressing: Whisk all the ingredients together and season well.
To assemble: Place the kasha, pumpkin and grapes on a large serving platter. Spoon over the dressing, scatter over the hazelnuts and mesclun and and drizzle with olive oil.
Drink match: Almighty Organic Carrot, Orange and Turmeric Juice
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
RecipeRoasted Pumpkin and Lentil Salad with Feta and Yoghurt Dressing
Article by Claire Aldous
RecipeAsparagus, Radish and Soft Egg Salad
Article by Claire Aldous
RecipeRoasted Butternut Pumpkin, Shiitake Mushroom and Haloumi Salad
Article by Claire Aldous
RecipeGreen Bean, Rocket and Preserved Lemon Salad
Article by Claire Aldous
latest issue:
HOLIDAY
dish HOLIDAY is your go-to magazine for summer entertainment. Chock-full of recipes to share in the warmer weather dish HOLIDAY is a one-off special edition, designed for the beach, bach, boat or back yard. Different than a regular issue of dish, it is dedicated to making the most of warm-weather leisure time, including barbecue and salad recipes, Spotify playlists, a beach read, crosswords and puzzles, fish and chip and ice cream guides and much more.
This issue is not part of the 12-month subscription and is available only at retail in Aotearoa New Zealand.