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Pumpkin and kumara salad

Name: Pumpkin and kumara salad
Yield: 8
Ingredients: 500 g Pumpkin flesh, chopped (choose a firm, sweet variety); 500 g Kumara, chopped; 1 drizzle Olive oil; 1 small handful Coriander; 1 small handful Mint; 2 Garlic cloves, crushed; 1 tsp Fresh ginger, peeled and grated; 1 Tbsp Runny honey; 5 Tbsp Olive oil; 1 Lemon, grated zest and juice; 2 Finely chopped spring onion; 1 small handful Flat leaf parsley leaves, finely chopped

for 8 people

Andrew Montgomery

Bite

A recipe from The Great Dixter Cookbook by Aaron Bertelsen.

500 g	Pumpkin flesh, chopped (choose a firm, sweet variety)
500 g	Kumara, chopped
1 drizzle	Olive oil

1 small handful	Coriander
1 small handful	Mint
2	Garlic cloves, crushed
1 tsp	Fresh ginger, peeled and grated
1 Tbsp	Runny honey
5 Tbsp	Olive oil
1	Lemon, grated zest and juice

2	Finely chopped spring onion
1 small handful	Flat leaf parsley leaves, finely chopped

Preheat the oven to 180C.
Put the pumpkin and kumara into separate bowls. Toss with some olive oil and salt and pepper. Transfer the kumara to a roasting tray and bake in the oven for 45 minutes, adding the pumpkin for the last 20 minutes. Turn occasionally and cook until golden and tender.
To make the dressing, put all the ingredients except the lemon zest into a blender or food processor and blend until smooth.
Add half the dressing to the warm vegetables and toss. Let cool.
Just before serving, add the remaining dressing to the vegetables and sprinkle with the spring onions, flat-leaf parsley and lemon zest.