Roast Pumpkin on Lamb's Lettuce Recipe

Origin: Britain Period: Traditional

Ingredients

600g pumpkin (or winter squash)
2 garlic cloves, minced
leaves from 3 sprigs thyme
2 tbsp paprika
4 tbsp olive oil
salt and freshly-ground black pepper
4 tbsp orange juice
2 tbsp balsamic vinegar
1 tbsp mustard
6 tbsp olive oil
200g lamb's lettuce (wild or farmed)
5 tbsp pumpkin seeds

Roast Pumpkin on Lamb's Lettuce Preparation:

Method:

Method

Peel and de-seed the pumpkin then cut to 1.5cm cubes. Mix the garlic and thyme leaves with the paprika and olive oil and use this to brush the pumpkin pieces. Season with salt and pepper, place in a casserole dish and roast in an oven pre-heated to 180°C for about 20 minutes.

Meanwhile mix the orange juice, balsamic vinegar, mustard and olive oil together. Season well and set aside. Place the pumpkin seeds in a dry pan and toast until nicely coloured. Arrange the lamb's lettuce on plates, top with warm pumpkin, drizzle with the dressing and sprinkle the toasted pumpkin seeds on top.

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