Mizuna salad with roasted pumpkin, pine nuts and ras-el-hanout dressing

Mizuna salad with roasted pumpkin, pine nuts and ras-el-hanout dressing

By
From
A la Grecque
Serves
6
Photographer
Mark Roper

In this salad, the sweet pumpkin, peppery mizuna leaves and nutty toasted pine nuts are perfectly balanced with the exotic spiciness of the dressing. It makes an ideal accompaniment to roast lamb.

Ingredients

Quantity Ingredient
1/2 jap pumpkin, peeled and seeds removed
125ml corn oil
salt
freshly ground black pepper
40g pine nuts
300g mixed rocket, mizuna and spinach leaves

Ras-el-hanout dressing

Quantity Ingredient
1 teaspoon cumin seeds
1 tablespoon cardamom pods
1 cinnamon stick
1 small nutmeg
1 teaspoon cloves
2 teaspoons white peppercorns
2 teaspoons black peppercorns
1 teaspoon cayenne pepper
190ml extra virgin olive oil
60ml white wine vinegar

Method

  1. Preheat the oven to 220ºC and line a baking tray with baking paper.
  2. Cut the pumpkin into 5 cm x 2 cm pieces. Drizzle with corn oil and sprinkle generously with salt and pepper. Lay the pumpkin pieces flat on the baking tray and roast for about 45 minutes until golden brown and crisp around the edges. Remove from the oven and leave to cool.
  3. Lower the oven temperature to 170ºC. Scatter the pine nuts onto a small baking tray and roast for 7 minutes, or until they colour a light golden brown. Remove from the oven and leave to cool.
  4. Wash the salad leaves well then pat dry.
  5. To make the dressing toast the cumin seeds in a pan for two minutes over a low heat, until fragrant.
  6. Break the cardamom pods open with a rolling pin or mortar and pestle, remove the seeds and discard the empty pods. Crumble the cinnamon stick, crush or grate the nutmeg, then grind all the spices in a spice grinder or mortar and pestle and combine.
  7. Whisk oil and vinegar together, add 1 tablespoon of the mixed spice mix and whisk. Add salt to taste.
  8. When ready to make the salad, combine the pumpkin and salad leaves in a large mixing bowl. Pour on the dressing and toss gently. Tip out onto a serving platter and pile the pine nuts on top.
Tags:
Greek
Greece
European
Mediterranean
SBS
Grecque
Grecque
Pam
Talimanidis
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