ROAST PUMPKIN SALAD WITH RADICCHIO AND HAZELNUTS
Prep: 20 minutes | Cooking: 40 minutes | Serves 4-6
1 tablespoon cumin powder
1 teaspoon salt
1 tablespoon honey
100ml olive oil
½ butternut pumpkin, unpeeled, deseeded, cut into 3cm slices
⅓ cup (50g) sultanas
2 tablespoons red-wine vinegar
½ radicchio, thinly sliced
⅓ cup (40g) hazelnuts, roasted and roughly chopped
Sorrel leaves, for garnish
1 Preheat oven to 200˚C (180˚C fan). Place cumin, salt, honey and 2 tablespoons olive oil in a bowl and mix to combine; set aside.
2 Line a large baking tray with baking paper. Place pumpkin on tray. Paste spice mix over, toss to coat, and roast for 40 minutes or until tender and golden. Set aside.
Meanwhile, place sultanas,
