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
- 800 g pumpkin
- 2 tablespoons olive oil
- 50 ml olive oil
- 50 ml fresh lime juice
- 1/2 lime, grated peel
- 1 medium garlic clove, finely chopped
- 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