Roasted Pumpkin With Pickled Grapes, Shanklish Salad

This wholesome salad is perfect for any occasion. The combination of sweet and sour will have you coming back for more.


1/2 large Kent pumpkin, skin on, cut into 4-cm-thick slices

extra-virgin olive oil

1 teaspoon ground allspice

salt flakes and freshly ground black pepper

1 tablespoon tahini

200 g Greek yoghurt

1 ball of shanklish cheese, sliced (it will crumble, which is fine)

1 spring onion, white and most of the green parts, finely sliced

1 1/2 tablespoons toasted pumpkin seeds

Pumpkin seed dressing

1 1/2 tablespoons toasted pumpkin seeds

1 garlic clove

3 tablespoons pumpkin seed oil

2 tablespoons extra-virgin olive oil

2 tablespoons of grape pickling liquor (see below)

salt flakes and freshly ground black pepper

Pickled grapes

100 ml white wine vinegar

2 tablespoons caster sugar

1 tablespoon salt flakes

30 grapes (red or white)


Preheat the oven to 180°C fan-forced. Line a baking tray with baking paper.

Place the pumpkin on the prepared tray and drizzle with oil. Scatter over the allspice, season with salt and pepper and rub all over to coat. Roast for about 40 minutes until very well cooked.

For the pickled grapes, add the vinegar, sugar and salt to a small saucepan and bring to a simmer. Once the sugar and salt have dissolved, pour over the grapes in a bowl and set aside for 20 minutes to cool and infuse.

To make the dressing, roughly grind the pumpkin seeds and garlic using a mortar and pestle. Add the other ingredients, season with salt and pepper and combine

Stir the tahini through the yoghurt.

Arrange the warm pumpkin on a platter and dollop on the yoghurt mix. Lay the cheese on top and spoon over the dressing. Drop on the grapes, scatter over the spring onion and pumpkin seeds and serve.


Recipes extracted from Salads & Vegetables by Karen Martini. Available now, Plum, RRP $39.99.

Source: Read Full Article