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.
Step 5
Step 6
Step 7
Step 8
Step 9
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
Giorgio’s recipes
Discover delicious recipes that showcase the authentic flavours of Giorgio’s Artisan Cheese, perfect for elevating any dish for any occasion.
-5.jpg)
Subscribe for more recipes
© 2024 Giorgio’s artisan cheese
Powered By TAG