Salsa of pumpkin and tomatillo

Serves

(Dominick Tyler)

1kg of firm pumpkin or butternut squash flesh, peeled and cut into rough 1cm dice
5 red onions, peeled, halved, finely chopped
350ml red wine vinegar
500g tomatillos or green tomatoes, cut into rough 1cm chunks
500-600ml olive oil
Salt and freshly ground black pepper
5-6tbsp chopped coriander
50-60g pumpkin seeds, toasted and chopped

Simmer the red onions in the red wine vinegar for about 2-3 minutes and then remove from the heat.

While the onions are cooling down, blanch the pumpkin or the butternut squash in boiling salted water for approximately 2-4 minutes until just tender and then drain and refresh under cold water.

Mix the red onions and blanched pumpkin or squash together with the olive oil, tomatillo, salt and freshly ground pepper, chopped coriander and lightly toasted, chopped pumpkin seeds. Add extra seasoning if necessary, to taste.

Serve with the chicken escalope below.