In an old shearer’s quarters, Adam Liaw uses fresh curry leaves to complement the goat’s cheese in this warm salad, producing a smoky, earthy flavour. Together with the caramelised pumpkin and shallots, the strong goat’s cheese and mild goat’s curd provide a beautiful balance of flavours.

Serves
2

Preparation

10min

Cooking

50min

Skill level

Easy
By
6
Average: 2.9 (8 votes)
Yum

Ingredients

  • ¼ Japanese pumpkin 
  • 2 tbsp olive oil 
  • 1 tsp fennel seeds 
  • 1 tbsp sherry vinegar 
  • 1 tsp honey 
  • 1 handful curry leaves 
  • sea salt and black pepper 
  • 6–8 shallots, peeled, left whole 
  • goat’s cheese and goats curd, to serve

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Instructions

Drink match Meerea Park Terracotta Semillon 2006, Hunter Valley, NSW

"This dish is all about comforting, wintry food, with the caramelised vegetables offering sweetness as a counterpoint to the salty, almost acid tang of the goats’ cheese and curd. With the fennel seeds and the curry leaves in there, too, there are some wonderful flavours at play. It’s quite a rich dish, so you’ll want a wine with a bit of body and texture, but not too much oak. This would be a good time to pull out an aged semillon, like this recent Hunter Valley Wine Show multi trophy-winner from Meerea Park. It’s gained a bit of toast with age to round out the natural citrus flavours, making it a great wine for this sort of occasion." Dan Coward

Preheat the oven to 180°C.

Remove the seeds from the pumpkin and chop into large chunks or crescents, leaving the skin on.

Mix the olive oil, fennel seeds, vinegar, honey and curry leaves together. Season with salt and pepper. Toss the pumpkin and shallots through the mixture and transfer to a large roasting tray.

Roast for 45 minutes or until the shallots and pumpkin are well caramelised. Remove from the oven, add the goats cheese and return to the oven for a further 5 minutes.

When the goats cheese has melted, transfer to a serving tray and dot with small pieces of goats curd.