This is one of my favourite salads in the world. I love the combination of sweet roasted pumpkin, tomatoes and salty salami.
By turning roasted vegetables into a salad, you get all their nutritional benefits without the heavy feeling. This can be made ahead – just roast all the veg together on a pan and leave to cool at room temperature before tossing in the greens before serving. Use any pumpkin, but my preference is butternut. Add some crumbled feta or parmesan if you like.
Serves: 4 - 6
- 500g pumpkin, peeled and cubed
- Olive oil
- Freshly ground black pepper
- 2 tbsp thyme leaves
- 80g salami
- 200g cherry tomatoes, halved
- 50g pinenuts
- ½ tsp Dijon mustard
- 1 tbsp white wine vinegar
- 3 tbsp olive oil
- 200g baby spinach leaves, washed and dried
- Preheat your oven to 200 degrees Celsius. Place the pumpkin on a lined oven tray and drizzle with around 2 tbsp olive oil. Season well with salt and pepper and sprinkle with thyme. Toss to coat and arrange in a single layer and roast for 20 minutes, turning once, until almost tender.
- Slice the salami into thin rounds and cut into halves. Add to the pumpkin with the cherry tomatoes and toss everything around to slick with oil.Add a little salt and a drizzling of olive oil if the pumpkin seems dry. Cook until tomatoes are collapsed, salami is crisp and pumpkin is starting to crisp on the edges – around 15 minutes. Set aside to cool at room temperature.
- Meanwhile place the pine nuts into a dry non-stick frypan and place over medium-high heat. Cook, tossing around frequently, until just starting to colour. Be careful as they burn quickly. Remove from heat and set aside.
- Place the Dijon mustard, vinegar and olive oil into a small clean jar. Secure the lid and shake vigorously to emulsify. Alternatively whisk together with a fork.
- Toss the spinach leaves with the dressing and a little salt and pepper. Arrange the pumpkin, tomtoes and on top and scatter with toasted pinenuts. Serve immediately