ROAST PUMPKIN, TUSCAN CABBAGE & PROSCIUTTO WINTER SALAD
Serves 8-10 (see opposite)
1kg baby pumpkins or 1.2kg
piece Jap pumpkins 2 large red onions, cut into
3cm-thick wedges
Olive oil cooking spray 100g sliced prosciutto ½ bunch Tuscan cabbage,
ends trimmed
½ Treviso (radicchio), end
trimmed
⅓ cup olive oil
2 tbsp red wine vinegar 1 tsp caster sugar
3 figs, cut in thick slices
Candied walnuts and pepitas
1½ cups walnuts ½ cup pepitas
2 tbsp caster sugar 2 tbsp honey
¼ tsp cayenne pepper
1. Preheat oven to 180°C. Line 2 large roasting pans with baking paper. Cut pumpkin into 3cm-thick wedges and remove the seeds. If using large wedges of pumpkin, cut wedges in half to make smaller pieces.
2. Place pumpkin in one tray and onions in the other and spray with oil. Roast onion for about 30 minutes or until soft and beginning to brown. Leave pumpkin in the oven for a further 10-15 minutes or until tender and lightly golden. Remove and allow to cool.
3. Meanwhile, line 2 oven trays with baking paper. To make candied walnuts and pepitas, combine walnuts, pepitas, sugar, honey and cayenne pepper. Spread on one of the trays. Roast for 15 minutes or until golden and sticky, stirring once. Remove and allow to cool on tray. Crumble once cool.
4. Tear prosciutto in half and lay on other oven tray. Roast for
5-6 minutes or until crisp. Allow to cool.
5. Cut cabbage and Treviso into 2cm-thick slices and place in a large bowl with pumpkin and onion. Combine oil, vinegar and sugar. Add dressing and toss to combine.
6. Arrange on a serving platter with fig. Tear prosciutto into pieces and sprinkle over. Serve with walnuts and pepitas.