Chef’s Treat

October 28, 2013 | 0 Comments | Filed under: 2013, November 2013

Roasted Pumpkin and Pear salad with Crispy Sage Serves 2

Ingredients 400g pumpkin 1 pear, peeled and quartered 6 cloves garlic, skin on 2 tbsp. olive oil Salt and pepper to season 10 sage leaves 1 tbsp. pumpkin oil 1 tbsp. rapeseed oil 2 tsp. red wine vinegar A good handful of salad leaves such as radicchio, rocket, curly endive (frisee) 1 tbsp. toasted pumpkin seeds

Method Chop the pumpkin into bite size chunks and place in a roasting tray with a drizzle (1tbsp.) olive oil, season well with salt and pepper and scatter over the garlic cloves. Roast at 200oc for about 20-25 minutes until the pumpkin is tender and the garlic is soft and sweet. Add the pear for the last 8-10 minutes.

Heat the remainder of the olive oil and fry the sage leaves in batches till crispy. Reserve the oil.

Make the dressing by mixing the sage oil and rapeseed oils with the red wine vinegar. Taste and season accordingly.

To assemble the salad, toss the leaves with the dressing and the pumpkin and pear, place into clean serving bowl. Scatter over the roasted garlic. Drizzle the salad with the pumpkin oil and scatter over the seeds, Serve warm as a light lunch.



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