Warm salad of roasted squash & ruby grapefruit with salsa verde
Winter time is pumpkin time. I like to use the Hokkaido pumpkin. The outer covering of the squash is hard but the inside is fleshy and delicate, with flavours like a chestnut. It tastes amazing and you don’t have to peel it – who doesn’t like a shortcut?
1 medium sized squash 15g of sumac
1 small handful of oregano 40mls of olive oil pinch of nutmeg salt and freshly ground pepper 3 large ruby grapefruit
Salsa Verde ingredients 50g of capers, rinsed Zest of 3 lemons 50mls of apple cider vinegar 2 cloves of garlic
100mls of extra verging olive oil 200g of roughly chopped curly parsley A pinch of salt and pepper
Preheat the oven to 180° C. Cut the pumpkin open and remove all the seeds. Cut into one inch slices and spread them on a baking sheet lined with baking paper. Sprinkle over all the other ingredients except the grapefruit and toss well with the olive oil. Roast in the oven for 30 minutes or until soft. Remove from the oven and cool slightly. Peel and slice your grapefruit, removing all pips, then scatter the slices over the squash. Place all the Salsa Verde ingredients in a food processor and blitz together until it reaches a pesto like consistency. Spoon over the roasted squash and grapefruit.