Warm roasted pumpkin and potato salad Recipe
Ingredients
2 tablespoons olive oil
100g Western Star Original butter salted
750g Jap pumpkin, cut into wedges
750g kipfler potatoes, scrubbed
1/3 cup (45g) toasted hazelnuts, coarsely chopped
100g baby spinach leaves
1/4 cup (35g) dried cranberries
2 teaspoons thyme leaves
Warm roasted pumpkin and potato salad Recipe
Method
Step 1
Preheat oven to 190°C. Combine oil and half the butter in a roasting pan. Place in the oven for 5 minutes or until heated through. Add the pumpkin and potato and season well with salt and pepper. Gently toss to coat. Roast for 25-30 minutes or until tender.
Step 2
Meanwhile, melt remaining butter in a large frying pan over medium-high heat. Add hazelnuts and cook, tossing, for 2 minutes or until lightly golden. Add spinach, cranberries and thyme and cook, tossing occasionally, for 1 minute or until spinach wilts and heated through. Remove from heat.
Step 3
Place pumpkin mixture and hazelnut mixture in a large serving bowl and gently toss to combine. Serve immediately.
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