Ingredients:
600 g pumpkin (22oz) or 600 g winter squash ( 22oz)
2 garlic cloves
3 sprigs thyme
2 teaspoons paprika
4 tablespoons olive oil
salt & freshly ground black pepper
4 tablespoons orange juice
2 tablespoons balsamic vinegar
1 tablespoon mustard
salt & freshly ground black pepper
6 tablespoons olive oil
200 g lamb’s lettuce ( 7oz)
5 tablespoons pumpkin seeds ( 2 1/2 oz)
Directions:
Pumpkin/Squash:.
Remove skin and seeds from pumpkin or squash. Cut into can 1.5cm pieces. Put on a lined tin.
Skin and mince garlic. Pick thyme leaves from sprigs. Mix minced garlic and thyme leaves with paprika and olive oil. Brush pieces of pumpkin/squash with mixture. Season with salt and pepper.
Roast in 180 C/350 F oven on the middle shelf for 15-20 minutes.
Salad:.
Make dressing with orange juice, balsamic vinegar, mustard, salt, pepper and olive oil. Wash lamb’s lettuce and dry very well. Toast pumpkin seeds/squash seeds in a skillet WITHOUT oil/butter on low heat (watch them).
Serve:.
Arrange lamb’s lettuce on 6 plates and top with warm pumpkin/squash. Drizzle with dressing and sprinkle with toasted pumpkin seeds.
Servings: 6
Time preparation: 20 min.
Time total: 40 min.