Roasted Pumpkin Salad with Fennel and Seeds

Roasted Pumpkin Salad with Fennel and Seeds

Created by John Lawson, Executive Chef and Owner, Food by John Lawson

Time

45 Minutes

Difficulty

Ingredients

For 8 people

  • 2 Medium pumpkins, different varieties
  • 2 teaspoon(s) Cumin seeds
  • 2 teaspoon(s) Fennel seeds
  • 100 mL Almond milk
  • 100 grams Raw pumpkin (finely diced)
  • 100 grams Hazelnuts
  • 10 grams Fennel seeds (for dressing)
  • 1 Red chilli (finely chopped)
  • 1 tablespoon(s) Raw honey
  • 1 tablespoon(s) Lemon juice
  • 75 mL Extra virgin olive oil
  • 25 mL White wine vinegar
  • 5 grams Himalayan salt
  • 1 handful(s) Flowerdale Farm Wild Rocket leaves
  • 1 handful(s) Pumpkin seeds
  • 1 handful(s) Pomegranate seeds

Adjust Quantity

Featured Chef's Recipe

Jeffrey Tan

Method

  1. Roasted Pumpkin: Preheat oven to 180 degrees Celsius. Toast the cumin and fennel seeds for approx 30 seconds and then ground to a powder with a mortar and pestle. Cut pumpkins vertically and scoop out seeds. Criss cross the flesh with a sharp knife, drizzle on olive oil, salt and pepper, then sprinkle on top the cumin and fennel. Roast in the oven for approx 30 mins, until soft and golden. Leave to cool them remove skin from half of the pumpkin (1/2 of this is used for the puree). Chop in to even sized pieces (roughly the size of orange segments).
  2. Pumpkin Puree: Using half of the already roasted and peeled pumpkin, place in blender together with the almond milk. The consistency you are looking for, is that the puree is very smooth and holds it shape on the plate. If it's too thick add a little more almond milk.
  3. Pumpkin Dressing: The dressing is best made in advance as it allows the flavours to infuse together. Peel 100g of raw pumpkin and finely dice in to very small pieces (approx 2mm), place in to a mixing bowl. Toast the hazelnuts in a pan for 30 seconds, do not allow to burn, then once cooled place them in a plastic bag and crush with a rolling pin, empty in to a mixing bowl. Toast 10g of fennel seeds in a pan for 30 seconds in order to release the flavour and add to the bowl, together with the salt and black pepper. Finely chop the chilli and add to the bowl. Now in a measuring jug, add the vinegar and honey and mix well. Pour into the bowl.
    Gradually add the olive oil to the dressing, the ingredients need to be well coated. Add the lemon juice. Taste and add more seasoning if required.
  4. To Serve: When you are ready to assemble your salad, if you wish, place your puree in a small piping bag, though this is by no means essential! This is a rustic looking dish and it's all about the delicious tasting pumpkin. Use roughly 3 - 4 segments of the roasted pumpkin, some with the skin on and 3 spoonful's of the puree, per plate. Drizzle on the dressing quite liberally then garnish with the Flowerdale Farm wild rocket and a few pomegranate and pumpkin seeds. The colours and the aroma of cumin and fennel are a sensory treat. This may look like a complex recipe because there are 3 components, but actually its one main ingredient cooked in 3 simple ways. We think you'll love it, please give it a try!