Salads and sides
Nov 27, 2019
4 minutes
PHOTOGRAPHY by BENITO MARTIN ✳ STYLING by KATE BROWN
Pumpkin and asparagus with buttermilk dressing
SERVES 6 PREP AND COOK TIME 45 MINUTES
1.2kg piece Queensland blue pumpkin
¼ cup (60ml) extra virgin
olive oil
340g asparagus, halved
1 medium lemon (140g)
50g spring onion and chive
cream cheese, broken into small
wedges
¼ cup (40g) pecans, roasted,
chopped coarsely
coriander or shiso micro herbs, optional, to serve
BUTTERMILK DRESSING
1 fresh long red chilli, seeded, chopped finely, optional
⅓ cup (80ml) buttermilk
2 tablespoons extra virgin
olive oil
1 teaspoon honey
½ teaspoon finely grated lemon rind
Preheat oven to 220°C (200°C fan-forced). Line three large oven trays with baking paper.
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