Pumpkin Salad with Cheese

Ingredients to serve 6

3-4 tablespoons olive oil, for roasting
300g pumpkin, peeled and cut into bite-sized cubes
Maldon sea salt, to taste
Salt and freshly ground black pepper
200g fettle cheese, cubed
150g pine nuts, toasted
Handful each of watercress, rocket and baby spinach
3 radishes, sliced
150g peas, cooked

For the dressing:

150ml extra-virgin olive oil
Juice of two limes
1 tablespoon cider vinegar
1 tablespoon chopped fresh mint
1 garlic clove, crushed

From the moment this dish went on the menu at my restaurant, Greens in Manchester, it has sold like hot cakes (a strange comparison, I know). Yorkshire fettle cheese, from the Shepherds Purse creamery, is a great example of how brilliant British cheesemakers are. This cheese has all the characteristics of a feta, with the added oomph of a Wensleydale. Combined with sweet pumpkin, pine nuts and the rest, it makes for a good year-round salad.

Preheat the oven to 200c/fan 180c/gas 6. Heat the oil in a roasting tin, add the pumpkin and roast for about 30 minutes until golden and soft. Drain on kitchen paper and season well.

Combine the pumpkin with the rest of the salad ingredients in a large bowl.

Make the dressing by putting all the ingredients in a screw-top jar and shaking it up like crazy.

Drizzle the dressing over the salad and toss all of it together, then serve.

Taken from 'The Seasoned Vegetarian' by Simon Rimmer (published by Mitchell Beazley on 2 February, £14.99)

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