Name: Roasted pumpkin & pine nut salad
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 1
Ingredients: 1kg piece butternut pumpkin, deseeded, peeled, cut into small, thin wedges; 18.20 gm olive oil; Salt & freshly ground pepper; 1 red coral lettuce, leaves separated, washed, dried; 1/2 green coral lettuce, leaves separated, washed, dried; 45g pine nut; 50g shaved parmesan; 60ml (1/4 cup) olive oil; 30.00 ml balsamic vinegar; Pinch sugar; 150g fresh ricotta, crumbled; Barbequed lamb cutlets & crusty bread, to serve

Roasted pumpkin & pine nut salad

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Prep Time:
20 minutes

Cook Time:
40 minutes

Total Time:
60 minutes

Ingredients:

1kg piece butternut pumpkin, deseeded, peeled, cut into small, thin wedges
18.20 gm olive oil
Salt & freshly ground pepper
1 red coral lettuce, leaves separated, washed, dried
1/2 green coral lettuce, leaves separated, washed, dried
45g pine nut
50g shaved parmesan
60ml (1/4 cup) olive oil
30.00 ml balsamic vinegar
Pinch sugar
150g fresh ricotta, crumbled
Barbequed lamb cutlets & crusty bread, to serve

Instructions:

Preheat your oven to a toasty 230°C while you toss pumpkin and oil in a roasting pan. Sprinkle on some seasoning and pop it in the oven. After 25 minutes, crank up the heat to 250°C for an additional 15 minutes. Once done, let it cool down. Enjoy!
Mix fresh crisp lettuce with crunchy pine nuts and savory parmesan cheese. Blend the oil, vinegar, and sugar until smooth. Season with salt and pepper to taste.
Plate the dish by distributing it among individual serving plates. Generously layer the pumpkin and ricotta on top. Gently drizzle with the dressing and serve alongside the succulent lamb cutlets and freshly baked bread.

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