Name: Warm honey-roasted pumpkin, silverbeet and currant salad
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 1
Ingredients: 36.40 gm extra virgin olive oil; 57.20 gm honey; 1 tsp cumin seeds; 2.50 gm ground cinnamon; 800g butternut pumpkin, peeled, cut into 1cm-thick wedges; 16.00 gm brown sugar; 1 bunch silverbeet; 80g Danish fetta, crumbled; 62.50 ml currants; 40.00 ml red wine vinegar; 56.88 gm extra virgin olive oil

Warm honey-roasted pumpkin, silverbeet and currant salad

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Prep Time:
30 minutes

Cook Time:
20 minutes

Total Time:
50 minutes

Delicious gluten-free honey-roasted pumpkin salad with silverbeet, currants, perfect for Christmas or a fancy barbecue.

Ingredients:

36.40 gm extra virgin olive oil
57.20 gm honey
1 tsp cumin seeds
2.50 gm ground cinnamon
800g butternut pumpkin, peeled, cut into 1cm-thick wedges
16.00 gm brown sugar
1 bunch silverbeet
80g Danish fetta, crumbled
62.50 ml currants
40.00 ml red wine vinegar
56.88 gm extra virgin olive oil

Instructions:

Preheat your oven to 200°C (180°C fan-forced) and line a large baking tray with baking paper.
In a large bowl, mix together oil, honey, cumin, cinnamon, salt, and pepper. Add pumpkin and coat well. Arrange pumpkin in a single layer on a baking tray. Sprinkle with sugar. Roast for 20 minutes until golden and tender.
Prepare Currant Dressing by combining currants, red wine vinegar, oil, salt, and pepper in a small bowl. Let it sit for 15 minutes until the currants soften.
Prepare the silverbeet by removing the stalks and shredding the leaves. Combine the shredded silverbeet with the pumpkin in a serving bowl. Drizzle the dressing over the mixture and toss to coat. Finish by sprinkling crumbled fetta on top before serving.

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