DESCRIPTION:
The best Namibian outdoor feast offers plenty of variety – and this Whole Roasted Pumpkin and Grain Salad is the perfect side, or even a main, for veggie lovers.
It’s hearty, packed with flavour and super easy to make.
The chef recommends mixing your grains and spices with our exclusive Forage and Feast Porcini & Truffle Flavoured Balsamic Glaze. This aged balsamic reduction is a perfect fusion of the deep nuttiness of porcini mushrooms and the subtle, musky flavour of white truffle.
He also adds a generous spoonful of Forage and Feast Caramelised Onion Cheese Topper Jam – a handmade condiment that brings an extra layer of flavour. It’s perfect as a garnish too.
Add this Whole Roasted Pumpkin and Grain Salad to your winter grilled recipe list. All ingredients are available in-store at Checkers.
INGREDIENTS:
For the Roasted Pumpkin Salad:
3–4 small whole pumpkins
50ml Extracted Extra Virgin Olive Oil
2 sprigs thyme
400g brown lentils; cooked
5ml orange zest
5g chives; finely chopped
1 red onion; finely chopped
50ml Forage and Feast
Porcini & Truffle Flavoured Balsamic Glaze
30ml Forage and Feast Caramelised Onion Cheese Topper Jam
Salt, to taste
Freshly ground black pepper, to taste
For the Garnish:
10ml Forage and Feast Caramelised Onion Cheese Topper Jam
30ml Forage and Feast Cold Extracted Extra Virgin Olive Oil
4 sprigs thyme
6 dried orange slices
Salt, to taste
Freshly ground black pepper, to taste
METHOD:
- Preheat the oven to 160 °C.
- In a roasting tray, place a large piece of foil at the bottom and place the whole pumpkins on top, drizzle with the olive oil and sprinkle generously with salt and pepper. Add the thyme sprigs and cover with foil.
- Bake in the oven for 40–50 minutes, until pumpkins are tender.
- Allow to cool down to room temperature before slicing the tops off. Remove the pumpkin seeds with a spoon and discard.
- In a large mixing bowl, mix together the cooked lentils, orange zest, chopped chives, chopped red onion, Porcini & Truffle Flavoured Balsamic Glaze and Caramelised Onion Cheese Topper Jam, and season with salt and pepper. Add more Porcini & Truffle Flavoured Balsamic Glaze if needed.
- Finish the pumpkins off by filling with the lentil salad and placing on the fire for 10–15 minutes until they are thoroughly heated and have acquired a charred colour.
- Once the pumpkins are heated through, remove them from the fire, brush with the Caramelised Onion Cheese Topper Jam and drizzle with olive oil.
- Garnish with fresh thyme sprigs and orange slices.