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SPICED PUMPKIN, ENDIVE, FENNEL AND CANDIED WALNUT SALAD

SPICED PUMPKIN, ENDIVE, FENNEL AND CANDIED WALNUT SALAD

 

(Note- Make Labneh the day before)

 

INGREDIENTS

Butternut pumpkin

Unsweetened yogurt

Endive greens (any crunchy greens is fine)

Red grapes

Bulb of fennel, finely sliced

Raw walnuts

Balsamic vinegar

Extra Virgin Olive oil

Brown sugar

Ground cumin

Whole coriander seeds

Fennel seeds

Toasted Pepitas

Sumac

 

 

 

METHOD

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.

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