Recipe By Silvia Baldini—
A lovely sustaining and tasty fall salad. Sweet roasted and spicy pumpkin is topped with layers of crunchy apples, woodsy pine nuts and a load of spinach. I'm in love with this dish.
| Servings |
| 4/6 people |
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Recipe By Silvia Baldini—
A lovely sustaining and tasty fall salad. Sweet roasted and spicy pumpkin is topped with layers of crunchy apples, woodsy pine nuts and a load of spinach. I'm in love with this dish.
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Ingredients
PUMPKIN
- 2 teaspoons coriander seeds
- 1 teaspoon cumin seeds
- 1 teaspoon fennel seeds
- 1 teaspoon ground cinnamon
- 1/2 teaspoon crushed chilli flakes
- 1/4 teaspoon coarse salt
- 2 garlic cloves
- 2 tablespoons olive oil
- 1 medium pumpkin, peeled, halved lengthwise, seeded and cut into 6-8 wedges
SPINACH
- 3 tablespoons pine nuts
- 2 tablespoons olive oil
- 1 red onion, sliced
- 1/2 teaspoon crushed chilli flakes
- 1 tart apple (Granny Smith or similar), peeled, cored and diced
- 2 garlic cloves crushed
- 1 teaspoon ground cumin
- 2 teaspoons runny honey
- 1 pound washed spinach sliced in ribbons
- 5 tablespoons double cream
- 1 tablespoon chopped fresh cilantro
- 1 pinch salt
- 1 pinch fresh ground black pepper
Servings: people
Instructions
- Heat the oven to 400F Put coriander, cumin, fennel, cinnamon and chilli with the salt into a mortar and pestle and crush until finely ground. Add the garlic and olive oil and pound to a paste. Rub this spice mix evenly all over the pumpkin wedges. Arrange in a single layer in a roast until tender, about 40 minutes.
- Make the spinach topping when the pumpkin is nearly done. Toast the pine nuts in a dry heavy frying pan over the low heat, shaking the pan once or twice, until nutty and golden, about 5 minutes.
- Put the oil in a large pan over medium heat. When it's hot, add the onion and chilli and cook until soft and wilted, 5 to 10 minutes. Stir in the apple and garlic ad cook until the apple starts to turn gold, about 5 minutes. Stir in the cumin, honey and two tablespoons of the pine nuts. Add the spinach and cook until just wilted, about 3 minutes, then pour in the cream and heat through. Add salt and pepper to taste.
- Arrange the roast pumpkin onto a serving platter, pour over the spinach sauce and sprinkle over the chopped cilantro and remaining pine nuts. Serve at once.
Recipe Notes
THINK AHEAD
You can bake the pumpkin a day ahead; reheat gently in a 300F oven, about 20 minutes. The spinach sauce is best made just before serving as it loses its bright green colour if you leave it sitting around but it takes only a few minutes if you have your pine nuts ready and toasted and your spinach chopped.
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