Fennel, Chicory, Date And Roasted Pumpkin Salad
  1. Preheat oven to 200 fan

  2. Lay the pumpkin out on a baking tray and drizzle generously with olive oil and season well with salt. Roast until really dark and crispy around the edges. About 40 mins

  3. Remove from oven and let cool

  4. Meanwhile, throw all other ingredients into a large mixing bowl and drizzle very generously with olive oil, the juice of 1 to 2 lemons, lots and lots of the grated cheese and salt to taste

  5. Mix really well and taste to make any adjustments

  6. Add the pumpkin, toss again, heap it all up onto a platter and dress with more pecorino and lots of black pepper and another squeeze of lemon for good measure

Course🍚Side Dish

Diets🥕Vegetarian🌾Gluten-free...

Category🥗Salad

CuisineMediterranean

Occasions📆Everyday🎉Special Occasion

Season🍂Fall

DifficultyEasy ⏰ 30m

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