Planning a spot of Halloween pumpkin carving and wondering what to do with all that leftover pumpkin flesh? On the lookout for a simple, deliciously seasonal recipe? Either way, you’ll love our latest foodie offering, fresh from the kitchen of What Olivia Did.
Says Olivia of this week’s recipe: “I’ll admit that pumpkins can be a bit of an intimidating veg to cook with – it can be a bit scary (pardon the Halloween pun) working out what to do with one! However, I’ve discovered that the humble pumpkin actually has endless culinary potential. This time I’ve opted for a simple and delicious salad that’s anything but spooky! This warm, seasonal salad makes the perfect hearty lunch, but if you want a more substantial meal it also partners well with a bowl of soup. Roasted pumpkin wedges also make a great, healthy alternative to chips.”
Autumn Pumpkin and Seasonal Vegetable Salad
Extra virgin olive oil
1 small pumpkin, peeled and chopped into 2cm chunks
1 aubergine, chopped
1 courgette, chopped
2 tomatoes, chopped
1/2 red onion, chopped
1 clove garlic, crushed
50g crumbled goats cheese
A big handful of fresh spinach
Preheat the oven to 180°C (fan assisted). Swirl a little olive oil onto a large baking tray, then add the pre-chopped vegetables and garlic as well as a pinch of dried oregano. Mix well, then scatter over half of the goats cheese to melt.
Bake the vegetables for 20 minutes (or until soft and turning golden), checking regularly and giving them a little stir if necessary. Whilst they’re baking, add a handful of fresh, uncooked spinach to a large serving bowl or plate (or a hollowed out pumpkin, to get into the Halloween spirit!)
Pour the cooked vegetables over the spinach and sprinkle over the rest of the cheese as well as the seeds, for a little extra bite. Enjoy!