Frank Condi has been in the hospitality game long enough to have seen most things….
A pimpin Spring salad with all the best ingredients!
There is nothing better than a pimped up salad in Spring and this one is absolutely my favourite so far. The combination of roasted pumpkin, a balsamic mustard dressing and shaved manchego is just perfect!
Don’t forget to hashtag #cookwiththemacadames when making Anisa’s recipes.
What you need
- Baking tray lined with baking paper
- Large mixing bowl
- Small fry pan
For the salad (serves 4 as a side, 2 as a smallish main):
- 1/4 pumpkin, deseeded and chopped into chunks
- Good lug of olive oil
- Handful of fresh thyme leaves, picked off
- Sea salt and freshly cracked pepper
- 1/3 cup pepitas, lightly salted
- 2 cups tightly packed spinach leaves
- 1/2 cup shaved manchego
For the dressing:
- 6 tablespoons good quality olive oil
- 2 tablespoons good quality balsamic vinegar
- 1 tablespoon wholegrain mustard
- Sea salt and freshly ground pepper to taste
1. Preheat oven to 200°C. Line your baking tray with baking paper.
2. In the large mixing bowl, toss your pumpkin in thyme, olive oil, sea salt and pepper. Pour onto the prepared baking tray and put into to the oven to bake for 25-30 minutes until golden brown on the edges.
3. To toast the pepitas: Pour a bit of olive oil in the small fry pan and heat until hot. Add the pepitas and toss around the pan until browned. It should take around 15 minutes. Watch them carefully so they don’t burn. Set aside.
4. To make the dressing: toss together ingredients and set aside in a jug.
5. To make the salad: divide the spinach in between the two bowls. Dot pumpkin then shave over manchego and sprinkle over the peptitas. Drizzle over some dressing and eat immediately.
Storage: dressing will keep in an airtight container in the fridge for up to three days.
For more recipes, check out Canberra based food and recipe blog, The Macadames.