Our festive carving left us with an excess of pumpkin and no supper plans. With a little imagination and what little we had in the fridge we came up with this Holloween salad!
Cut the pumpkin into cubes, add a few spoons of shop-bought harissa paste, toss about to coat and then roast them in a hot oven. They are done when they are golden and caramelised at the edges, and can be easily pierced with a fork. Tip into a bowl and set aside to cool.
Meanwhile, separate the seeds of the pumpkin from the flesh and spread them out on a separate tray with a tiny drop of flavourless oil. Place the try in the oven for 10 mins or so, but keep a close eye as they burn easily. Once they're done, sprinkle some brown sugar and cinnamon onto the golden seeds.
To make the salad, empty the pack of crisp, fresh watercress into a large bowl. Add the cooled pumpkin cubes and the roasted seasoned seeds. Crumble over some feta and some finely chopped chilli.
Make a simple dressing by mixing together a little of olive oil and pomegranate molasses, add to the salad, and gently toss together to coat. (You could easily use some red wine vinegar and a little sugar instead of the pomegranate molasses).
Finish up before the Zombies get in there first.
Cut the pumpkin into cubes, add a few spoons of shop-bought harissa paste, toss about to coat and then roast them in a hot oven. They are done when they are golden and caramelised at the edges, and can be easily pierced with a fork. Tip into a bowl and set aside to cool.
Meanwhile, separate the seeds of the pumpkin from the flesh and spread them out on a separate tray with a tiny drop of flavourless oil. Place the try in the oven for 10 mins or so, but keep a close eye as they burn easily. Once they're done, sprinkle some brown sugar and cinnamon onto the golden seeds.
To make the salad, empty the pack of crisp, fresh watercress into a large bowl. Add the cooled pumpkin cubes and the roasted seasoned seeds. Crumble over some feta and some finely chopped chilli.
Make a simple dressing by mixing together a little of olive oil and pomegranate molasses, add to the salad, and gently toss together to coat. (You could easily use some red wine vinegar and a little sugar instead of the pomegranate molasses).
Finish up before the Zombies get in there first.
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