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Roasted Pumpkin, Persian Feta Salad with Salsa Verde
Makes 6, scale as needed.
Ingredients
| Amount | Measure | Name |
|---|---|---|
| 250 | g | Japanese Pumpkin, seeded, washed and diced leaving the skin on |
| 59 | mL | Extra Virgin Olive oil |
| 3 | each | Beetroot |
| 250 | g | Persian Feta |
| 150 | g | Wild Rocket |
| 100 | g | Purple Sakura Radish |
| 1 | kg | Baby Asparagus |
| 4 | each | Red Radishes, shaved |
| 250 | g | Mixed Baby Tomatoes |
| 118 | g | Oli & Vine Whole Egg Mayonnaise |
| 118 | g | Salsa Verde |
| 59 | g | Balsamic Vinegar |
| 125 | mL | Extra Virgin Olive oil |
| 110 | g | Flat leaf parsley leaves |
| 4 | g | Kosher Salt |
| 4 | g | Ground black pepper |
| 4 | each | Anchovies |
| 1 | each | Lemon, zested and juiced |
| 7.5 | g | Capers |
| 14.9 | g | Dijon mustard |
| 10 | g | Garlic |
Method
Prep time: 45 minutes
Step One
Toss the pumpkin and the beetroot into 3 tablespoons of olive oil with a little salt and pepper and roast until cooked through.
Step Two
Peel the beetroot and slice into wedges, set aside.
Step Three
Blanche the asparagus and then refresh in cold, running water, set aside.
Step Four
Mix the Oli & Vine whole egg mayonnaise and 2 tablespoons of Salsa Verde together in one bowl. Set aside.
Step Five
On six plates, dress the Oli & Vine whole egg mayonnaise/salsa verde mix on the base of each plates.
Step Six
Arrange all the other ingredients evenly amongst the six plates.
Step Seven
Drizzle with the leftover Salsa Verde mix, aged Balsamic vinegar and remaining olive oil.
Salsa Verde
Prep time: 10 minutes.
Makes: 1 cup approximately.
Step one
Place all ingredients into a blender and blend until not quite smooth.
Step Two
Test for seasoning.
Step Three
Store in an airtight container.
Step Four
Refrigerate for up to a week.