850 grams pumpkin
(peeled and deseeded, approximately 1kg pre-cut)
1 tablespoon vegetable oil
½ red onion
(peeled and cut into fine half moons)
(juice of, approximately a quarter of a cupful)
50 grams pinenuts
(one head, cut into bit sized pieces)
225 grams feta cheese
(broken or cut into bite sized pieces)
2 tablespoons groundnut oil
¼ teaspoon pumpkin oil
Preheat the oven to 200C.
Cut the pumpkin into 2 and a half inch pieces, and put into a roasting tin with the vegetable oil. Cook for about 45 minutes until tender but not mushy. Take out of the tin and leave to cool, you can do this up to a day ahead if you put the cooked pumpkin pieces into the fridge.
Steep the sliced onion in the lime juice for at least 15 minutes.
Toast the pine nuts by heating them in a dry pan, shaking the pan every now and again. When the nuts are scorched in parts they are done.
Put the cold pumpkin pieces into a bowl with the feta and add the onions radicchio and half the pine nuts, turning everything gently to mix with your hands.
Mix the oils in the bowl the onion slices were steeping in, and dress the salad, mixing it gently with your hands again.
Turn everything out onto a large flattish plate and sprinkle with the remaining pine nuts.
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