A recipe from The Great Dixter Cookbook by Aaron Bertelsen.
Ingredients
| 500 g | Pumpkin flesh, chopped (choose a firm, sweet variety) |
| 500 g | Kumara, chopped |
| 1 drizzle | Olive oil |
For the dressing
| 1 small handful | Coriander |
| 1 small handful | Mint |
| 2 | Garlic cloves, crushed |
| 1 tsp | Fresh ginger, peeled and grated |
| 1 Tbsp | Runny honey |
| 5 Tbsp | Olive oil |
| 1 | Lemon, grated zest and juice |
To serve
| 2 | Finely chopped spring onion |
| 1 small handful | Flat leaf parsley leaves, finely chopped |
Directions
- Preheat the oven to 180C.
- Put the pumpkin and kumara into separate bowls. Toss with some olive oil and salt and pepper. Transfer the kumara to a roasting tray and bake in the oven for 45 minutes, adding the pumpkin for the last 20 minutes. Turn occasionally and cook until golden and tender.
- To make the dressing, put all the ingredients except the lemon zest into a blender or food processor and blend until smooth.
- Add half the dressing to the warm vegetables and toss. Let cool.
- Just before serving, add the remaining dressing to the vegetables and sprinkle with the spring onions, flat-leaf parsley and lemon zest.