ROASTED PUMPKIN WITH BUFFALO MOZZARELLA, CHILLI AND AN OREGANO AND BASIL DRESSING

Waste not - want not!

Tart London, foodie and restaurant wizards have a draw dropp-ingly good pumpkin recipe. Don't let your pumpkin go to waste... 

 

Ingredients

Starter 4 people

 

Half a medium sized pumpkin, cut into wedges
4 Sprigs fresh thyme, leaves picked
2 Sprigs sage, finely chopped
Half bulb garlic
Small pinch dried chilli
1 tbsp Balsamic vinegar 

 

Small bunch fresh oregano
Small bunch basil
½ Lemon
4 tbsp olive oil
Sea salt and pepper

 

Two balls buffalo mozzarella
1 tbsp pine nuts
1 red chilli, finely chopped
Pretty leaves, pea shoots are nice 

Method
Preheat oven to 200C. line a large baking tray, arrange the pumpkin so they are individually placed, drizzle a generous amount of olive oil and the balsamic, scatter the garlic cloves, thyme leaves, sage, chilli and plenty of seasoning. Mix around with your hands. Roast for 20 mins. Place pine nuts in the oven for no more then 3-5 mins, take out when golden. In a blender blitz the fresh oregano and basil with the olive oil and lemon, and also the roasted garlic (when out of the oven)- pressed out from their skins. Season to taste. On a serving platter (or individual plates), arrange the pumpkin so overlapping- try and get some bits standing up for presentation. Tear the mozzarella in half and arrange on top, followed by the pine nuts, chopped chilli, pea shoots and then a good drizzling of the herb oil.

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