I've got a pumpkin I need to use up, last of last seasons homegrown. It's getting too warm now for hot dishes, does anyone have a cold dish/salad type recipe? Just after something not too heavy.

wildflower - 2010-11-22 15:46:00

mabey pumpkin fritters and salad??
or google pumpkin salad, bound to be something there.but if i was inventing one, cold cubes of pumpkin,and make up like a potato salad.

cabbagefan - 2010-11-22 18:44:00

I roast chopped/cubed pumpkin in sundried tomato oil, when cool I put onto a platter, and put feta, sliced sundried tomato, and roasted cooled pumpkin seeds on top, YUMMO..... the oil the pumpkin is cooked in makes the most delish dressing, so make sure you scrap it all onto the platter also.

mackenzie2 - 2010-11-23 07:01:00

We use it in a Rissoni Salad... or with the big couscous... a bit like this...

http://www.facebook.com/photo.php?pid=31862479&l=fe81774
20e&id=1225939081

Or these made with filo pastry would be a bit lighter...

http://www.facebook.com/album.php?aid=2070797&id=1225939
081&l=69fc3f3e52

nzl99 - 2010-11-23 09:13:00

Julie LeClerc has a lovely recipe I had recently. Had pumpkin, sundried tomatoes, mint etc. Will try and get the recipe if you wish.

frances1266 - 2010-11-23 16:40:00

Yes please frances1266, I would like it, thanks

shellz596 - 2010-11-24 11:43:00

Here it is Shellz. This is from the Spring issue of Vegetarian Living New Zealand adapted from Julie LeClerc's recipe. It is great.
Chickpea and Roast Pumpkin Salad with Sun Dried Tomato Dressing.
3c cooked chickpeas or 2 tins
750g pumpkin cut into large cubes
1T olive oil
Dressing:
2T chpd coriander or mint leaves
1-1/2T red wine vinegar
1/2c sun dried tomatoes
2T olive oil
1 garlic clove, mined
2t sugar
2t lemon juice
2t balsamic vinegar
freshly ground black pepper
1/2c sundried tomato soak water or water.
Coat pumpkin in the T of olive oil and bake 200 until tender. Cool.
While pumpkin cooking chop the sundried tomatoes finely and cover with water to soak in small bowl for at least an hour or blend in strong blender.
When softened add to remaining dressing ingred and blend to combine. The mixture is better a little chunky.
Toss chickpeas and pumpkin and sprinkle with the coriander or mint.

frances1266 - 2010-11-24 15:08:00

Sounds lovely, love them chickpeas. Much thanks:)

wildflower - 2010-11-24 16:12:00

bumping....

frances1266 - 2010-11-26 08:42:00

I make the most delicious pumpkin chutney. Nice and tangy and plenty of sultanas.

rovertniloc - 2010-11-26 11:04:00

Yes please. I'd love the chutney recipe.

dbab - 2010-11-26 11:46:00

me too please:)

wildflower - 2010-11-26 16:35:00

Thanks so so much for that frances1266 its really nice

shellz596 - 2010-11-26 16:50:00

I made a pumpkin salad for a crowd today: Peeled and cubed a huge pumpkin, steamed until just tender but still firm. Put in a wide, shallow dish and poured over a vinaigrette with lots of garlic and chopped herbs (while still hot). Carefully turned over once when cool and garnished with rocket leaves and some cherry tomatoes. Was an absolute winner!

uli - 2011-11-26 17:13:00

roast pumpkin & blue cheese salad
roast pumpkin cubes
scatter over a bag of baby spinach leaves
then toasted walnuts
than scatter chopped up creamy blue cheese
drizzel honey mustard mayo over top
so easy & yummy

trader125 - 2011-11-26 21:16:00

This message was deleted.

joker13 - 2011-11-27 08:01:00

I cook either cubed pumpkin or golden kumera in sundried tomato oil until it is softened and browned, I then let it cool and then platter it, I then sprinkle on top cubed feta cheese, roasted pumpkin seeds and either sundried tomatos or roasted strips of pepper, Makes it own sauce, NEVER ever have any left when I make this..

mackenzie2 - 2011-11-27 15:37:00

joker13 can you post the Julie Le Clerc recipe please.TIA.

macwood2 - 2011-11-27 21:34:00

Mmmmmmmm ..

bev00 - 2012-11-27 00:53:00

joker13 wrote:

The Julie Le Clerc one rocks, get your pumpkin cubed, slow roasted and you can't go wrong

joker13, is this the Julie Le Clerc pumpkin salad that you enjoy?

ROAST PUMPKIN and CHICKPEA SALAD with SUNDRIED TOMATO DRESSING
½ medium crown pumpkin, peeled and cut into large cubes
olive oil for roasting
1 cup chickpeas, soaked overnight in water
2 tbsp finely shredded fresh coriander or mint

Dressing:
½ cup sundried tomatoes
¼ cup red wine vinegar
3 garlic cloves
1 tbsp balsamic vinegar
½ cup extra virgin olive oil
1 tsp sugar
salt and pepper

Preheat oven to 190°C.
Toss pumpkin cubes lightly in a little oil and place into a roasting pan.
Roast for 40 minutes, or until tender and lightly caramelised. Allow to cool.
Drain chickpeas from soaking water and rinse. Place into a large saucepan and cover with fresh water. Boil for 40-50 minutes or until tender. Drain and allow to cool.

To make dressing:
Heat vinegar and sundried tomatoes together; allow tomatoes to soak in hot vinegar to soften.
Place all dressing ingredients into the bowl of a food processor process to combine. Do not over-whiz - the texture should remain a little chunky. Check and adjust seasoning to taste.

Toss pumpkin and chickpeas in dressing, place on serving platter and sprinkle with shredded coriander or mint.
Serves 6. :-))

245sam - 2012-11-27 09:57:00

fab ways with pumpkin

bev00 - 2013-11-28 00:03:00

We love roast pumpkin salad - our fav is:

Roast pumpkin cubes (mix in oil and garlic before cooking), baby spinach or rocket, baby beetroot and feta sprinkled with balsalmic vinegar.

rchelley - 2013-11-28 11:02:00

and again

bev00 - 2014-11-29 00:30:00

Oh I made pumpkin gnocchi last week with mushroom and blue cheese sauce with a bit of spinach stirred through, yum......

ruby19 - 2014-11-29 07:24:00

Cold Roasted pumpkin cubes with baby spinach, thinly sliced red onion, feta or blue cheese, toasted walnuts or pecans. Honey mustard dressing. Easy and looks and tastes delicious.

jobb - 2014-11-29 07:50:00

bump

uli - 2015-11-28 20:43:00

keeping alive

bev00 - 2016-11-28 00:36:00

jobb wrote:

Cold Roasted pumpkin cubes with baby spinach, thinly sliced red onion, feta or blue cheese, toasted walnuts or pecans. Honey mustard dressing. Easy and looks and tastes delicious.

This looks lovely. Do you make your own dressing?

grouch - 2016-11-29 06:27:00

bump

bev00 - 2017-11-28 23:28:00

check post 14 - Italians taught me that with a very dry pumpkin called "Zucca".

uli - 2018-11-22 20:06:00

Cut up pumpkin put into baking dish in oven with 2 cloves garlic grated over and fresh thyme s &p and cook turning regularly until cooked and caramelised. Cool then roast walnuts and cool. Put layer pump mix on platter sprinkle with walnuts and crumbled mild blue cheese and a layer of spinach, continue layering finishing with blue cheese. I did not use a dressing due to the oil pump cooked in and blue cheese creating own dressing.

vtired - 2018-11-24 15:35:00

bump

bev00 - 2019-11-25 01:30:00