Butternut pumpkin, hazelnut and blood orange salad

AT A GLANCE

  • Serves 6 people

  • 500 gm butternut pumpkin, diced
  • 2 garlic cloves, finely chopped
  • 2 tbsp olive oil
  • 1 each of thyme and rosemary sprigs
  • 1 pinch of Chinese five-spice
  • 35 gm (¼ cup) hazelnuts, roasted, skins removed, coarsely chopped
  • 2 cups each of (loosely packed) picked curly endive and watercress sprigs
  •  
  • Blood orange dressing
  • 2 blood oranges, juice only
  • 60 ml (¼ cup) each of hazelnut and grapeseed oils
  • 1 tsp Dijon mustard
  • 1 tsp sherry vinegar
01   Preheat oven to 150C. Combine pumpkin, garlic, oil, herbs and five-spice in a bowl, season to taste and transfer to a baking tray. Bake until pumpkin is caramelised (30-40 minutes). Cool.
02   Meanwhile, for blood orange dressing, whisk all ingredients in a bowl to combine, season to taste.
03   Place baked pumpkin in a serving bowl, scatter with roast hazelnut, endive and watercress and drizzle over blood orange dressing, mix well to combine and serve immediately.

Recipe:

WARREN TURNBULL

Photography:

WILLIAM MEPPEM

Styling:

EMMA KNOWLES

View Full Site