03 Nov SPICED PUMPKIN, ENDIVE, FENNEL AND CANDIED WALNUT SALAD
SPICED PUMPKIN, ENDIVE, FENNEL AND CANDIED WALNUT SALAD
(Note- Make Labneh the day before)
Endive greens (any crunchy greens is fine)
Bulb of fennel, finely sliced
Extra Virgin Olive oil
Whole coriander seeds
PUMPKIN – Cut the pumpkin up in long chunky pieces. In bowl oil the pumpkin w extra virgin olive oil ,coriander seeds, fennel seeds, cumin, salt. Bake until you can just stick a fork in it,for 15 mins/ 180 degrees fan forced oven
BALSAMIC GRAPES- 1 bunch of red grapes. Take off the vine. Heat 50g extra virgin olive oil , brown sugar in a pan , when boiling put in grapes , they will blister so take off heat straight away. Add 150g balsamic and stir in . Add salt. Let cool.
CANDIED WALNUTS 200g walnuts. Place in boiling water for 3 mins then take out. Toss in evoo and brown sugar then place in oven for 12 mins 180 degrees fan forced. Keep stirring them or they’ll burn.
LABNEH- 250g unsweetened yoghurt Place in a sieve, make sure there’s a bowl underneath ,as liquid will drip out Cover and place in fridge overnight.. METHOD-
In a bowl toss the pumpkin, greens with extra virgin olive oil and salt. Don’t mix the balsamic grapes until the end. Place pieces of labneh,walnuts , fennel through it. Drizzle grapes and dressing on the salad..
Sprinkle with toasted pepitas and sumac.