Roast pumpkin, blue cheese and broccoli salad with quince dressing

Babiche Martens

Ingredients

1 kg	Pumpkin, peeled and diced (Main)
1 drizzle	Olive oil, to roast
2 heads	Broccoli, small (Main)
150 g	Blue cheese, crumbled (Main)

Ingredients

2 tsp	Water, (boiling)
2 Tbsp	Quince paste (Main)
1 Tbsp	Tarragon vinegar
2 Tbsp	Extra virgin olive oil

Directions

1. Preheat oven to 200C. Toss the pumpkin in a little olive oil and season. Roast on a tray for 30 minutes, then cool.
2. Cut the broccoli into florets. Bring a saucepan of salted water to a boil and blanch the broccoli, cool.
3. In a small bowl, add the boiling water to the quince paste stirring to soften, then whisk in the vinegar and oil, season.
4. Gently combine the pumpkin and broccoli, plate then top with crumbled blue cheese and a drizzle of dressing.