<i>Amanda Laird:</i> Roast pumpkin, blue cheese and broccoli salad with quince dressing
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Save Roast pumpkin, blue cheese and broccoli salad with quince dressing. Photo / Babiche Martens
Serves 4
1 kg pumpkin, peeled and diced
Olive oil
Sea salt
2 small heads of broccoli
150g blue cheese
DRESSING
2 Tbs quince paste
2 tsp boiling water
1 Tbs tarragon vinegar
2 Tbs extra virgin olive oil
Sea salt and freshly ground black pepper
1. Preheat oven to 200C. Toss the pumpkin in a
little olive oil and season. Roast on a tray for 30 minutes, then cool.
2. Cut the broccoli into florets. Bring a saucepan of salted water to a boil and blanch the broccoli, cool.
3. In a small bowl, add the boiling water to the quince paste stirring to soften, then whisk in the vinegar and oil, season.
4. Gently combine the pumpkin and broccoli, plate then top with crumbled blue cheese and a drizzle of dressing.
