I was recently doing a bit of spring cleaning and came across a pile of recipes that, long before the invention of Pinterest, had caught my eye and I’d torn out of various magazines with the intention of giving them a try.
Hands up if you’re guilty of tearing out (and more recently pinning or re-pinning) recipes to try, only to forget about them for years on end? I’ll go first. Over the years, I have accumulated an embarrassingly large stack of clippings and torn out pages of recipes yet to try (and don’t get me started on cookbooks!). I have a sneaking suspicion that there’s a few guilty looking faces amongst you right now as you’re reading this post. Am I right?
Anyway, I digress. Since I was cooking a roast for dinner, this Roast pumpkin and radicchio salad caught my eye while I was sorting through my stack of clippings. Judging by the discolouration of the paper, it’s been good few years since it was originally published in an edition of the UK Grazia magazine.
Unfortunately I hadn’t started A Sweet Muddle back then, so I tore the recipe out of the magazine without the author’s credit. To the mystery author, if you’re reading this, I thank you. This is a gorgeous and simple recipe. It was originally recommended to accompany a roast lamb, but went really well with my spicy roast chicken.
I’ve included a recipe card for this, but can’t claim credit. If you know the original author, please do let me know, as I always try to give credit where credit’s due.
The only modification I’ve made to the recipe is to add the onion later than suggested, as the first time I followed this the onion was a bit overcooked and charred (as photographed). Next time I make this I’m going to crumble some blue cheese on top, because I think the flavour of the cheese would pair really well with the roast pumpkin. If you try this before I do, let me know how it works out for you!
- 1 kg wedge of pumpkin
- 1 red onion, thickly sliced
- 3 tbsp extra virgin olive oil
- 75 g unblanched almonds, toasted
- 50 g rasins
- 1 radicchio, leaves torn
- fresh parsley leaves
- 2 tbsp sherry vinegar
- sea salt and cracked black pepper
- Preheat an oven to 200°C.
- Cut the pumpkin (with skin) into wedges, approximately 1 cm thick.
- Place the pumpkin and onion in a bowl and coat with 1 tbsp olive oil.
- Transfer the pumpkin onto a baking tray lined with baking paper and then season with salt and pepper.
- Place the baking tray in the preheated oven and bake the pumpkin for 20 minutes.
- Remove the pumpkin from the oven, turn over and then add the onion slices.
- Return the try to the oven and bake for a further 20-25 minutes or until cooked.
- Remove from oven and set aside to cool slightly.
- Arrange the pumpkin, radicchio, almonds and rasins on a platter.
- Combine the remaining olive oil and vinegar together and drizzle over salad.
- Garnish with parsley leaves and serve while the pumpkin is still warm.