Our local farmer's market in Södermalm, Stockholm, offers the most beautiful pumpkins. Together with goat's cheese they make a great salad.
- 1 small pumpkin
- 1 long red chilli
- 2 cloves garlic, peeled
- juice of 1 orange
- 125 ml (½ cup) olive oil
- salt and freshly ground black pepper, to season
- 3 red onions
- 125 g English spinach, trimmed
- 125 g goat’s cheese
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.
Preheat the oven to 200°C.
Split the pumpkin in two, scoop out the seeds, peel and cut into wedges. Deseed the chilli and thinly slice. Place the pumpkin, chilli and garlic cloves in a baking dish. Squeeze over the juice of ½ orange and drizzle over 2 tbs olive oil.
Season with salt and pepper. Bake for 35 minutes or until the pumpkin is soft and golden.
Peel and thinly slice the onions and put on a baking tray lined with baking paper. Drizzle with 1 tbs olive oil and season with salt and pepper. Bake, turning occasionally, for 25 minutes or until soft.
To make the dressing, combine the remaining juice of ½ orange and 60 ml (¼ cup) olive oil in a small bowl. Peel and mash the garlic, stir into the dressing, and season with salt and pepper.
Wash the spinach and dry in a clean kitchen towel. Arrange the spinach on a big serving dish. Top with the warm roasted pumpkin and onions, and crumble over the goat’s cheese. Drizzle the salad with the dressing
Recipe from Homegrown Swedes by Sanna Fyring Liedgren, with videos and photographs by Oscar Liedgren.