Each year we grow some pumpkin on or compost and just before the winter comes we collect them and we keep the in the cold cellar for the winter.
A few days ago, we needed some salad or veggies to complete or dinner but one of my guest had a dental surgery and only soft ingredients could be considered. At once, I remembered my pumpkin and I imagined that this would be perfect for this purpose.
I’ve also thought a lot about the way to serve this and how I can transform this in a very special dish.
This had be great in taste and appealing for the eye!
From another recipe (that at that moment I could not find again) I remembered a wonderful dressing which I loved so much and which could be used for this recipe.
The topping is crunchy, and except of the guest who had some dental problems, the caramelized nuts would add taste and texture to the melt in the mouth pumping slices.
For the arrangement I found some mini bowls (in effect candle holders! ) and I began to arrange the slices in the small dishes like flowers. I’ve placed the remaining slices in a separate bowl; after pouring the dressing over them I waited for my guests!
We didn’t expect so much success with this, the remaining had gone quickly and probably I’ve could have made the double quantity!
At the end, the remaining sauce at the bottom of the dish had been enjoyed with some homemade rustic bread.
I will make this again for sure many times!
Roasted Pumpkin Salad with Lime and Herbs Dressing
1 teaspoon fresh thyme leaves or winter savoury (winter savoury is my choice as I have this in the garden), finely chopped
1 teaspoon fresh mint leaves, finely chopped
1 teaspoon honey
Salt (about 1/2 teaspoon) and pepper to taste
50 g sugar
1 tablespoon lime juice
50 g walnuts or pecan,
1 pinch chili powder
1 big pinch salt
Additional olive oil, to taste
Peel the pumpkin, remove the seeds and cut into ½ cm slices.
Place the slices in a big bowl and toss with olive oil.
Arrange the slices in a baking tray overlapping them slightly.
Bake in a preheated oven at 180°C until the pumpkin is soft and the borders begins to turn brown. This takes about 20-30 minutes.
Remove from the heat and set aside.
In the meanwhile combine all the ingredients for the dressing
Heat slowly the sugar with lime juice in small non-sticky skillet until sugar melts and it begins to take color. Add nuts, chili powder and salt stirring to coat them well. Let roast for 1 minute. Pour the mixture on a baking sheet and let cool down completely. After this time, chop to 1/2 cm pieces.
Pour the dressing over the pumpkin or place the pumpkin into single portions dishes and pour the dressing over them. Let marinate at least 30 minutes.
Just before serving, drizzle some more olive oil and sprinkle with the caramelized nuts. Serve with a slice of rustic bread
This very aromatic salad will be a perfect addition to a grill party or simply as side dish.
I’ve found this recipe in an Austrian (GuteKüche.at) site and after adapting it to the herbs of my garden and serving this for dinner along with grilled lamb I found that this is so delicious that I’m glad to share this with my cooking friends.
You may adjust the list of the fresh herbs according to what I have on hand, but parsley and mustard are a must in order to keep the main characteristic of this recipe. To this recipes you may also add other roots (beet root, parsnip, turnips, radish and celeriac) but also grated apples would fit perfectly!
It’s always a big advantage havening at home many delicious ingredients ready to be used for surprising good preparation as this salad or side dish with a preserved lemon dressing. I know that this can be hardly be found in your shop, but you can easily prepare some or better than nothing for this recipe use simply a mixture of lemon juice, lemon zest and salt.
For the preparation I used the ingredients listed below, but you can use any vegetables who would fit to be roasted in the oven. I served the dish warmfebeta from the oven, but it can be served lukewarm or cold as salad as well.
Suggestion: prepare more dressing and serve it with grilled chicken breasts.
Philippines is an Asian country with strong Latin influences. An example of this phenomenon is this salsa. No special ingredients like Thai fish sauce, soy sauce and other Asian condiments are needed, this preparation is based simply on fresh ingredients!
You can use this as side to fish, meat and even to grilled meat. Simply delicious!
Eggplant roasted salad is a wonderful specialty which rarely is served in restaurants and seems disappear in front of more popular dishes as Pad Thai and so on.
In the villages food is still prepared on small clay ovens where eggplants, peppers and other veggies can be roasted and the used for further preparations.
Today we planned to grill our meat in the chimney over wood charcoal a great opportunity to roast our veggies. It’s not the first time we prepare the veggies over the fire, but it was the first time I used them for Thai recipes. And wow! How unexpected delicious was this salad! A real gem!
1 big eggplant (about 250 g), if possible the long kind
1 red pepper, optional
200 g shrimps
1 shallot, thinly sliced
3 tablespoons fresh lime juice
3 tablespoons fish sauce, alternative light soy sauce
1/2 tablespoon palm sugar, alternative brown sugar
1 fresh, chili if possible bird’s eye chili
1/2 green mango or 1 apple, peeled cut into thin wedges, optional
2 tablespoon thick coconut milk, optional
1 tablespoon grinded dried shrimp, alternative dry roasted coconut flakes
Roast the eggplant and the pepper over hot charcoals turning from time to time until the skin are completely roasted. If you don’t have this possibility, you can broil them in the oven, flipping from time to time. Remove from heat and set aside covered to cool down. When they are cooled enough but still warm, remove the skin. Set aside.
In the meantime heat little water and boil and cook the shrimps for 2-3 minutes until they turn pink. Drain, remove the skin (except of the tail) and set aside.
Combine lime juice, fish sauce, sugar and chili. Stir to dissolve the sugar.
Dice eggplant and peppers, prepare the shallot and peel and slice apple.
In a bowl combine eggplant, peppers, shallot, apple and shrimps. Pour sauce over this and toss gently. Transfer to a serving plate.
Top with coconut milk, sprinkle with dried shrimps and serve immediately.
A refreshing and healthy low sodium salad. I love this dressing very much and I’ve prepared this many times (usually without passion fruit because I don’t have these always on hand) and I got a lot of good comments. Sometimes I top this with salted caramelized chopped walnuts.
I hope this Bahamian recipe will inspire you to prepare a tropical salad soon as this is wonderful way to enjoy summer dishes reducing calories but not taste; a real explosion of flavors!