Griddled Gourd Salad
(1 vote)
(1 vote)
Difficulty:
easy
Difficulty
Preparation:
1 hr
Preparation
Ingredients
for
- For the salad
- ¼ cup olive oil
- 1 small Pumpkin (peeled and de-seeded)
- 3 cups mixed Lettuce (rocket, lamb's lettuce, oak leaf etc.)
- cherry Tomatoes
- black Olives
- ⅓ cup Feta (cubed)
- Cress
- For the dressing
- ¼ cup extra-virgin olive oil
- 1 Tbsp balsamic vinegar
- 1 pinch caster sugar
- salt
- peppers
Preparation steps
1.
Pre-heat the oven to 150°C | 300F | gas 2.
2.
Cut the pumpkin into 2 cm thick slices. Use a 8-10cm straight-sided cutter to stamp out discs of even pumpkin; you should prepare 8 of these.
3.
Brush both sides with olive oil and season well. Heat a griddle pan over a moderate heat until hot.
4.
Griddle the pumpkin slices in batches for 4-5 minutes, turning halfway through cooking until they are lightly coloured on both sides and starting to soften.
5.
Keep the cooked pumpkin warm in the oven as you finish cooking the remaining slices.
6.
Once all the pumpkin discs are cooked and in the oven, prepare the dressing; whisk together all the ingredients for it in a small mixing bowl until combined.
7.
Arrange some of the mixed salad on serving plates. Sit a disc of pumpkin on top then arrange more salad on top, then place a second pumpkin disc on top.
8.
Garnish the plates creatively with the cress, cherry tomatoes, feta and black olives. Drizzle some of the dressing over and around the food before serving.
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