RECIPE: Pumpkin Salad
Picture: Iain Gillespie/The West Australian

  • Serves 4 *

  • 1.5kg pumpkin *

  • 100g butter *

  • 2 1/2 cm fresh ginger, peeled, grated *

  • 2 tbsp pine nuts or chopped walnuts *

  • 1 small carrot, grated *

  • salt and freshly ground black pepper *

  • 1 cup mayonnaise (see recipe) *

  •   *

Remove the rind from the pumpkin, cut into roughly 2.5cm dice and put in a roasting pan. Melt the butter, stir in the grated ginger and coat the pumpkin well with this mixture. Roast the pumpkin in a pre-heated, moderate oven (180C), turning occasionally, for about 45 minutes or until soft but still firm. Drain off any excess butter and cool completely. Transfer the pumpkin to a salad bowl. Mix in the nuts and carrot, and season to taste with salt and pepper. Coat the mixture generously with mayonnaise Serve chilled.

The West Australian

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