Roasted pumpkin & roncal with walnut vinaigrette

Roasted pumpkin & roncal with walnut vinaigrette

At the table

By
From
Basque
Serves
4
Photographer
Laura Edwards

In my mind, this is a perfect salad, not pretentious in any way – just amazing ingredients put together to create a great supper dish or light lunch.

Roncal is a hard, creamy sheep milk cheese that is made in the Valle of Roncal in one of seven villages around the Basque region. If you can't find it, substitute with semi-cured manchego.

Ingredients

Quantity Ingredient
1.5kg pumpkin or squash, peeled, deseeded and cut into wedges
olive oil
few sprigs rosemary
1 bulb garlic, cloves separated
80g walnut halves
75g roncal cheese, shaved

For the dressing

Quantity Ingredient
2 tablespoons cider vinegar
little drizzle of honey
sea salt
freshly ground black pepper
3 tablespoons extra-virgin olive oil
1 tablespoon walnut oil

Method

  1. Preheat the oven to 200°C.
  2. Toss the pumpkin with plenty of oil in a roasting tin and add the rosemary and garlic. Roast for 30–40 minutes until tender.
  3. Put a baking tray with the walnuts into the oven for the last 7–10 minutes of the cooking time to roast until lightly golden. Set the pumpkin and walnuts aside to cool a little.
  4. To make the dressing, whisk the vinegar with the honey and some salt and pepper. Whisk in the oils until emulsified.
  5. On a serving platter, toss the roasted pumpkin and garlic with the cheese and walnuts. Pour over the dressing, mix together and serve with fresh bread.
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