Ensalada Chullo

Ensalada Chullo

By
From
Andina
Serves
4
Photographer
David Loftus

Roasted Pumpkin, Beetroot & Orange. Colourful, refreshing and elegant, this salad makes for a perfect starter. It’s great for using up leftover Halloween pumpkin, but you can also use squash, which is more readily available all year round. If you can’t find physalis coulis (or jam; you’ll need this to make the dressing) or you haven’t got time to make it yourself, use orange or any citrus-based marmalade.

Ingredients

Quantity Ingredient
250g pumpkin, peeled, deseeded and cut into 1cm slices
1/2 tablespoon cloves
1 tablespoon dried thyme
2 tablespoons olive oil
250g cooked beetroot, sliced
1 orange, segmented, to serve
2 large handfuls of baby salad leaves, to serve
a few popcorn shoots
2 spring onions, finely chopped, to serve
salt
freshly ground black pepper

For the mustard beetroot

Quantity Ingredient
75g cooked beetroot
2 tablespoons olive oil
1/2 teaspoon mustard powder
1 teaspoon sherry vinegar

For the physalis dressing

Quantity Ingredient
1 tablespoon Granola de los Andes, physalis coulis
3 tablespoons olive oil
15ml moscatel vinegar, or white wine vinegar
A pinch sugar
1 teaspoon Picante de Huevos, amarillo chilli paste

Method

  1. Preheat the oven to 180°C.
  2. Put the pumpkin in a roasting tin and sprinkle over the cloves and dried thyme. Drizzle over the olive oil and toss everything together to coat in the oil, then season with salt and pepper. Roast in the oven for 30 minutes until the pumpkin is cooked through and lightly charred. Remove from the oven and allow to cool.
  3. Meanwhile, make the mustard beetroot. Put the beetroot in a food processor or blender with the olive oil, mustard powder and sherry vinegar. Season with salt and pepper and blitz until smooth, then set aside.
  4. For the physalis dressing, whisk the coulis with the olive oil, vinegar and chilli paste, then season with salt and pepper and set aside.
  5. To assemble the salad, divide the beetroot slices and roasted pumpkin between 4 plates. Add spoonfuls of the mustard beetroot and drizzle with the physalis dressing. Decorate with the orange segments, baby salad leaves and the popcorn shoots or spring onions and serve immediately.
Tags:
Peru
Peruvian
Martin Morales
chef
restaurant
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