Delica Pumpkin & Radicchio Salad with Toasted Seeds
Total Time
55 minutes
Prep Time
0 seconds
Cook Time
55 minutes
Rating
0 out of 5 stars
(0)
Ingredients
4 servings
- 1 Delica pumpkin
- 2 red onions
- 6 cloves garlic
- ½ head radicchio
- 1 tub coconut yoghurt
- ½ lemons
- pinch of Aleppo pepper
- drizzle of olive oil
- pinch of flaky sea salt & black pepper
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Preparation
Step 1
Preheat the oven to 180°C fan / 400°F. On a large baking tray, toss together the pumpkin, red onion, garlic, olive oil and a pinch of salt; spread out into a single layer. Roast for 40–45 minutes until tender and golden; set aside to cool.
Step 2
To make the crunchy seeds, line a baking tray with baking parchment; add the hazelnuts, pumpkin seeds, rosemary, chilli flakes (if using), maple syrup, tamari, olive oil and toss together. Place the tray in the oven and cook for 10–12 minutes until golden; set aside.
Step 3
Whisk together all of the dressing ingredients in a small bowl; season to taste.
Step 4
Once the vegetables are cooked, squeeze the garlic cloves into a bowl and whisk together with the coconut yoghurt, lemon zest and juice; season generously. Transfer to a large serving platter and spread out into a circle.
Step 5
Drizzle the dressing over the roasted vegetables, and toss together with the radicchio and crunchy seeds. Pile the salad on top of the garlic yoghurt, season with salt and scatter over some Aleppo pepper (if using).
Step 6
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