Pumpkin & rocket salad with herb stuffing crumbs Recipe
Ingredients
1/2 butternut pumpkin (about 500g), peeled, cut into 3cm cubes
140ml olive oil
100g day-old sourdough, crusts removed, torn
80g pancetta, chopped
Grated zest of 1 lemon, plus 2 tablespoons juice
2 garlic cloves, chopped
1 tablespoon thyme leaves
1 cup flat-leaf parsley leaves
2 teaspoons rosemary leaves
2 teaspoons chopped sage leaves
2 butter lettuces, leaves separated
100g wild rocket
1 cup (80g) grated parmesan
Pumpkin & rocket salad with herb stuffing crumbs Recipe
Method
Step 1
Preheat the oven to 180°C and line a baking tray with baking paper.
Step 2
Drizzle pumpkin with 2 tablespoons oil, tossing to coat. Season well, then spread onto the lined tray. Roast the pumpkin for 40 minutes, turning once, or until tender and golden brown. Allow to cool.
Step 3
Meanwhile, place the sourdough, pancetta, lemon zest, garlic and herbs in a food processor and pulse until coarse crumbs. Heat 2 tablespoons olive oil in a large frypan over medium heat and fry crumbs for 6-8 minutes, stirring occasionally, until golden brown. Drain on paper towel.
Step 4
Combine lemon juice and remaining 1/4 cup (60ml) olive oil and season.
Step 5
Arrange the lettuce and rocket on a platter and scatter with pumpkin. Drizzle with the dressing and sprinkle with the parmesan and half the seasoned crumbs.
Step 6
Toss at the table just before serving and scatter with remaining crumbs.
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