Serves 4-6 people
Prep: 30 minutes
Cook: 45 minutes
Total: 1 hour 15 minutes
Ingredients
1/2 butternut pumpkin, washed
¼ cup extra virgin olive oil, for roasting
salt and freshly ground black pepper
2 sprigs fresh rosemary
2 x 125g Giorgio’s Artisan Cheese Fior di Latte
50g rocket leaves, washed and dried
¼ cup chopped roasted or smoked almonds
Agrodolce dressing
¼ cup olive oil
1 pink shallot, finely sliced
1 red chilli, thinly sliced
1/2 cup red wine vinegar
1 tablespoon honey
2 tablespoons currants
Instructions
Step 1
Preheat the oven to 200C fan forced.
Step 2
Cut the pumpkin (unpeeled) into approximately 2cm thick half moon slices. Remove any seeds. Place into a large baking paper lined roasting pan. Drizzle with oil, salt and rosemary leaves. Toss to coat everything well and roast for about 40-45 minutes until the pumpkin is softened. Allow to cool.
Step 3
For the agrodolce dressing, gently sauté olive oil and shallot until softened add remaining ingredients to the saucepan, along with ½ teaspoon sea salt and black pepper to taste. Bring to a simmer for about 5 minutes or until reduced and syrupy. Cool to room temperature before using.
Step 4
To serve, arrange the rocket across the base of a serving platter, Using an alternating pattern, as you would for a caprese salad, arrange the pumpkin and fior di latte slices on the rocket. Drizzle with some of the agrodolce dressing and sprinkle with chopped almonds to serve.
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Notes
- The remaining agrodolce dressing can be kept refrigerated for up to 2 weeks and used to dress any number or salads, vegetables or drizzled over grilled fish and meats.
- You can also use buffalo mozzarella or bocconcini for this salad if preferred
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