Ingredients
| MARINATED PUMPKIN | |
| 800g butternut (1 small-medium sized), peeled and seeds removed | |
| olive oil for frying | |
| 2 tablespoons shredded mint leaves | |
| 2 cloves garlic, thinly sliced | |
| chilli flakes | |
| ¼ cup good-quality white wine vinegar such as Forvm | |
| 2 tablespoons extra virgin olive oil | |
| FOR THE SALAD | |
| a couple of good handfuls of bitter leaves such as radicchio and rocket | |
| 1 tablespoon extra virgin olive oil | |
| 1-2 packets bresaola slices (or use prosciutto) | |
| 2 tablespoons pinenuts, toasted | |
| bread, to serve |
This Roman-style platter of pumpkin works well as a side dish, or for a starter served as it is or with a composed salad as I have done. For a smaller bite, serve on crostini with a few green leaves and drape over the bresaola. If bresaola isn’t available, try using prosciutto slices instead.
I use a firmer, wetter style of pumpkin here such as butternut. Carrot and zucchini rounds are great alternative vegetables to use, too. Sometimes I might grill the radicchio briefly to add another textural component. Fresh chestnuts – should you spot some – make a mighty addition when scored, boiled and peeled.
This can be made a day ahead; in some ways I think it is even more delicious as the flavours mellow. But do remember to take it out of the fridge and bring up to room temperature before serving.
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Instructions
| 1. | MARINATED PUMPKIN |
| 2. | Cut the butternut into 5mm-thick slices. |
| 3. | In a frying pan, heat around 4 tablespoons oil and fry the pumpkin in batches for 5 minutes on each side or until just starting to darken, adding more oil to the pan if necessary. |
| 4. | Put the pumpkin onto a platter, scattering the mint, garlic and chilli and some sea salt as you layer up the pumpkin. |
| 5. | Drizzle over the vinegar and olive oil and let it sit for at least 4 hours at room temperature. |
| 6. | FOR THE SALAD |
| 7. | In a bowl, dress the leaves with the olive oil and some sea salt. |
| 8. | Put a few leaves of each on a plate, add a few pieces of the pumpkin, some bresaola slices and scatter with the pinenuts. |
| 9. | Serve bread alongside. |
| 10. | VEGETARIAN: Omit the bresaola. Serve as is or add some burrata or mozzarella. |
| 11. | VEGAN: Omit the bresaola. Serve as is or add a plant-based deli meat or soft cheese. |
Recipes & food styling Ginny Grant / Photography Aaron McLean / Styling Jessica Hemmings