ROASTED GRAPE & PUMPKIN AGRODOLCE PLATTER
SERVES 4-6 AS A SIDE
Surprisingly, common table grapes relish some roasting time in the oven, transforming into little caramelly globes of flavour which, in this dish, burst sour-sweet deliciousness onto roasted pumpkin. A sprinkle of toasted seeds adds a final, lovely crunch.
INGREDIENTS
1 small butternut pumpkin, seeds removed (no need to peel), cut into 1.5cm rounds and slices ¼ small green buttercup pumpkin, peeled, cut into small wedges
Olive oil, for cooking
5-6 small bunches green grapes (about 50-60 grapes in all)
Handful fresh sage leaves
¼ cup honey
½ red chilli, finely chopped
⅓ cup white wine vinegar
Juice ½ lemon
2 Tbsp toasted seeds (see recipe below) or crushed roasted almonds
1 Preheat oven to 190˚C fanbake.
2 Place the butternut and buttercup pumpkin pieces on a baking tray lined with baking paper. Drizzle with olive oil and roast for 15 minutes, then turn slices over and roast for a further 10 minutes or until golden at the edges and tender when tested with a sharp knife.
3 While pumpkin is roasting, place grape bunches on another lined baking tray, drizzle with a little olive oil and place in the oven with the pumpkin. Roast for 15 minutes.
4 Fry sage leaves in a little olive oil over high heat until crispy (1-2 minutes). Drain on paper towels.
5 To make the agrodolce (an Italian sweet and sour sauce), place the honey, chilli, vinegar and lemon juice in a small pan over medium heat. Simmer and reduce until syrupy (around 10 minutes).
6 Arrange the roast pumpkin on a serving plate, sprinkle over the sage leaves and toasted seeds. Drizzle over the agrodolce sauce and season with salt and pepper.
TOASTED SEEDS
In a dry frying pan add ½ cup pumpkin seeds, ½ cup sunflower seeds and 1 Tbsp sesame or flaxseeds (linseeds). Toast over medium heat, stirring often, until fragrant and just starting to pop; be careful not to let them burn. Sprinkle with a little salt, shake the pan and let it cool. Seeds will keep in an airtight container for up to 10 days.