Warm Winter Salad of Roasted Cauliflower, Pumpkin and Silverbeet with Hazelnuts and Currants
½ Pumpkin (peeled and seeded)
3 stalks Silverbeet (washed)
¼ cup Hazelnuts
¼ cup Currants
¼ cup Pumpkin seeds
50 grams butter
3 Tablespoons Sherry vinegar (or good quality red wine vinegar)
Olive oil, salt, pepper and half a lemon
Preheat the oven to 200 degrees Celsius
Cut the pumpkin into 1cm cubes then drizzle with olive oil, season with salt and pepper and roast for 10-12 minutes till tender.
Meanwhile, cut the cauliflower into florets, season and add to the pumpkin. As the pumpkin has had a head start, they should be ready at the same time!
Once they are both tender and nicely coloured, remove from the oven and allow to cool.
Bring a medium sized pot of water to the boil and season with salt.
Remove the stalk from the silver beet and cut into strips 3cm by 1cm. Add to the water and cook for 2 minutes.
To the same water add the silver beet greens and cook for 1 minute before removing from the heat. Strain well.
Melt the butter in a large frying pan. Once the butter has melted increase the heat and wait for the butter to begin to foam.
Once foaming add the currants, pumpkin seeds and hazelnuts. Swirl the pan to ensure they are coated evenly then add the vinegar. (Be careful as it may spit!)
Add the cauliflower, pumpkin and silver beet then season with salt, pepper and lemon juice and serve.
This would make an ideal accompaniment to roast chicken, a juicy chargrilled steak or simply on its own as a simple lunch!