Name: Butternut pumpkin, hazelnut and blood orange salad
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 6
Ingredients: 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 hazelnuts, roasted, skins removed, coarsely chopped (¼ cup); 2 cups each of (loosely packed) picked curly endive and watercress sprigs; Blood orange dressing; 2 blood oranges, juice only; 60 ml each of hazelnut and grapeseed oils (¼ cup); 1 tsp Dijon mustard; 1 tsp sherry vinegar

Butternut pumpkin, hazelnut and blood orange salad

Australian Gourmet Traveller French side recipe for butternut pumpkin, hazelnut and blood orange salad by Warren Turnbull from Sydney restaurant Assiette.

Serves 6

Prep

10M

Cook

40M

Total

50M

“It doesn’t hurt to throw a few segments of blood orange into this salad to take advantage of their short season.” — Warren Turnbull

Ingredients

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 hazelnuts, roasted, skins removed, coarsely chopped (¼ cup)

2 cups each of (loosely packed) picked curly endive and watercress sprigs

Blood orange dressing

2 blood oranges, juice only

60 ml each of hazelnut and grapeseed oils (¼ cup)

1 tsp Dijon mustard

1 tsp sherry vinegar

Method

Main

1.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.

2.Meanwhile, for blood orange dressing, whisk all ingredients in a bowl to combine, season to taste.

3.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.

Warren Turnbull

Styling by Emma Knowles