Roast pumpkin with Brussels sprouts salad

By admin
21 March 2013

A delicious combination of colour, texture and taste

Serves 6

Preparation time: 15 min

Cooking time: 30 min

1 pumpkin

15 ml (1 T) butter

30 ml (2 T) curry powder

salt and pepper

400 g Brussels sprouts, thinly sliced

1 red onion, sliced

1 egg yolk

60 ml (¼ c) lemon juice

45 ml (3 T) cider vinegar

5 ml (1 t) Dijon mustard

15 ml (1 T) mixed seeds

45 ml (3 T) sunflower oil

2 red apples, sliced

ham shavings

1 Preheat the oven to 200 °C.

2 Slice the pumpkin and brush the slices all over with the butter. Season with the curry powder and roast in the oven for 30 minutes. Season with salt.

3 Put the sliced Brussels sprouts in a colander with the onion. Pour hot water over then set aside to cool.

4 Whisk the egg yolk, lemon juice, vinegar, mustard, mixed seeds, salt and pepper in a bowl. Pour in the oil in a slow, steady stream, whisking until emulsified.

5 Transfer the Brussels sprouts mixture to a bowl. Add the dressing and apple slices and toss gently to coat. Allow to stand for 10 minutes, mixing occasionally.

6 Add ham shavings to the salad and serve with the roast pumpkin.

- Hope Malau

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