Sam’s roasted pumpkin salad
Prep time: 25 mins
Cook time: 55 mins
Serves 6-8
Sam, Addy’s sister-in-law, brought this salad along for our lunch and it was a standout. It’s everything a “bring a plate” salad should be – happy to sit around at room temperature, substantial enough to be a side dish or main on its own, and absolutely delicious. I loved how Sam solved her “no platter big enough” problem by lining a basket with brown paper and layering her salad inside.
1kg butternut pumpkin (squash)
¼ cup olive oil Grated zest and juice of 1 orange
1 tsp ground cumin
½ tsp smoked paprika salt
1 bunch kale, stems removed, leaves roughly chopped
½ cup hazelnuts
1. Preheat oven to 200°C. Slice the unpeeled pumpkin into 1cm-thick slices, removing any seeds. Place the slices in a bowl, then drizzle with most of the oil and the orange juice. Add the spices and season with salt, then gently toss.
Spread the pumpkin over a couple of baking trays, then roast for about 45 minutes or until soft and beginning to caramelise around the edges. About 10 minutes before the
