No, I didn’t make a spelling mistake, it is not a ‘Thai’ Pumpkin Salad, it is in fact a ‘Tri’ Pumpkin Salad, in that there is pumpkin three ways in here (well, maybe even four ways if you count the seeds). There have been pumpkins everywhere at the farmer’s markets lately, and as usual I’ve been making lots of different types of hummus. Turns out my pumpkin hummus has been a favourite. One night recently it even lead to a marriage proposal.
Slow roasting pumpkin with the skin on is probably my favourite way to cook it. And recently I came across a recipe that used raw butternut pumpkin teamed with fresh apple and candied pecans.
So, I decided to make a dish celebrating all things pumpkin and Autumn. It turned out a treat! Next time I will serve it alongside some fresh homemade flatbreads for scooping up all the goodness.
1 kent pumpkin, cut in half horizontally, seeds scooped out (you will only need 1 half)
Salt and pepper
4 celery stalks, thinly sliced with vegetable peeler and placed in iced water
1/4 butternut pumpkin, peeled and thinly sliced with vegetable peeler
1/2 cup white wine vinegar
Small bunch basil, leaves picked
200g persian or danish feta
A few tablespoons of pomegranate molasses
1 tin chickpeas, drained
3 cloves garlic, crushed
2 tsp ground cumin
1/2 cup tahini
Handful fresh parsley
1/2 cup pepitas
Pre-heat oven to 200 degrees celsius. Place the cut kent pumpkin on a roasting tray, drizzle with olive oil, honey and sprinkle with salt and pepper. Place in the oven and cook, for about 50 mins, or until caramelised and a knife is easily inserted into the thickest part. Remove from oven and allow to cool slightly.
Meanwhile, place the cut butternut pumpkin in a bowl with a 1/4 cup of the white wine vinegar and a pinch of salt. Use hands to marinate and set aside.
In a frying pan, toast the pepitas over medium heat. Once nearly done, add a drizzle of honey and stir to coat. Toast for another minute. Remove from pan, onto a plate and leave to cool.
Cut the cooked kent pumpkin in half. Put one half aside. Scoop the inside out of the other half (discard skin) and place flesh into a food processor along with the chickpeas, other 1/4 cup of white wine vinegar, garlic, cumin, tahini, fresh parsley and some salt and pepper. Process until smooth. Check for seasoning and add more salt or vinegar if necessary.
Spoon the pumpkin hummus out onto a large platter and smooth out with the back of a spoon. Cut the remaining kent pumpkin into six wedges, leaving the skin on. Arrange on top of the pumpkin hummus. Drain the celery from the iced water. Arrange celery, butternut pumpkin, basil leaves and feta on top of the pumpkin hummus and cooked pumpkin. Sprinkle with pepitas. Drizzle with a little olive oil and the pomegranate molasses.