Preparação
Preheat the oven to 200°C.
Split the pumpkin in two, scoop out the seeds, peel and cut into wedges. Deseed the chilli and thinly slice. Place the pumpkin, chilli and garlic cloves in a baking dish. Squeeze over the juice of ½ orange and drizzle over 2 tbs olive oil.
Season with salt and pepper. Bake for 35 minutes or until the pumpkin is soft and golden.
Peel and thinly slice the onions and put on a baking tray lined with baking paper. Drizzle with 1 tbs olive oil and season with salt and pepper. Bake, turning occasionally, for 25 minutes or until soft.
To make the dressing, combine the remaining juice of ½ orange and 60 ml (¼ cup) olive oil in a small bowl. Peel and mash the garlic, stir into the dressing, and season with salt and pepper.
Wash the spinach and dry in a clean kitchen towel. Arrange the spinach on a big serving dish. Top with the warm roasted pumpkin and onions, and crumble over the goat’s cheese. Drizzle the salad with the dressing.
Split the pumpkin in two, scoop out the seeds, peel and cut into wedges. Deseed the chilli and thinly slice. Place the pumpkin, chilli and garlic cloves in a baking dish. Squeeze over the juice of ½ orange and drizzle over 2 tbs olive oil.
Season with salt and pepper. Bake for 35 minutes or until the pumpkin is soft and golden.
Peel and thinly slice the onions and put on a baking tray lined with baking paper. Drizzle with 1 tbs olive oil and season with salt and pepper. Bake, turning occasionally, for 25 minutes or until soft.
To make the dressing, combine the remaining juice of ½ orange and 60 ml (¼ cup) olive oil in a small bowl. Peel and mash the garlic, stir into the dressing, and season with salt and pepper.
Wash the spinach and dry in a clean kitchen towel. Arrange the spinach on a big serving dish. Top with the warm roasted pumpkin and onions, and crumble over the goat’s cheese. Drizzle the salad with the dressing.
Ingredientes
- 1 small pumpkin
- 1 long red chilli
- 2 cloves garlic, peeled
- juice of 1 orange
- 125 ml (½ cup) olive oil
- salt and freshly ground black pepper, to season
- 3 red onions
- 125 g English spinach, trimmed
- 125 g goat’s cheese
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