Ingredients
1kg pumpkin
peeled and cut into 3cm cubes
vegetable oil spray
salt and pepper
to taste
4 spring onions
(60g), chopped
⅔ cup roasted pumpkin
(65g), for dressing
1 clove garlic
minced, for dressing
½ cup buttermilk
(125ml), for dressing
1 tsp caster sugar
for dressing
2 tsp white vinegar
for dressing
2 tbsp water
for dressing
salt and white pepper
to taste, for dressing
Allergy Advice
Contains Dairy
Equipment
- 1 oven
- 1 baking trays
- 1 baking paper
- 1 food processor
Instructions
- Preheat oven to 200°C (180°C fan-forced).
- Line 2 baking trays with baking paper, place pumpkin on trays and spray lightly with oil. Season with salt and pepper and roast for 25-30 minutes until pumpkin is golden. Remove from oven and allow to cool.
- Add 65g (about 2/3 cup) of the roasted pumpkin to a food processor and add remaining dressing ingredients.
- Process dressing until smooth, adding more water if the dressing is too thick.
- Gently toss roast pumpkin with spring onions and dressing. Store in the fridge until you’re ready to eat.
Notes
Tip
The secret is to roast the pumpkin so it’s soft but not too soft.
Tip
This salad is best served at room temperature.
Tip
The creamy dressing using roast pumpkin and buttermilk is a great mayonnaise substitute and would be lovely on any salad.
Variation
You could also use sweet potato for this salad but I would use the orange fleshed ones as they are softer.
Storage
Store in the fridge until you’re ready to eat.
