Pumpkins were one of the successes on our allotment this year, although we didn’t grow a gigantic prize winner we did get a lot of smaller, more edible types, I grew 2 varieties this year Bon Bon which was a small variety and Musquee de Provence. Actually after buying my seeds I realised both were classed as squash, but squash or pumpkin they are used in the same way and any kind of pumpkin or squash will work here. I decided to try a Bon Bon first, its only small so was easy to use up, I simply sliced and roasted it. On its own served as a vegetable it was great, a really good tasting pumpkin with a nice texture. Even though it was only a small pumpkin there was still enough for several meals so the next day I made up this salad, it was so good I made it the day after too!

I love pumpkin in salad it lends itself to any flavour dressing and adds some autumn richness, salads feel as they ought to be more substantial now the weather is colder. I used za’atar in my dressing. Za’atar is a middle eastern herb blend containing marjoram, oregano, sesame seeds, sumac and salt. As well as using it in salad dressing I like to scatter it over roasted vegetables. It’s also lovely sprinkled over hummus. Za’atar is a handy herb blend to have in your cupboard.

This salad is great for lunch with the pumpkin either warm or cold. It would make a great starter served on a large platter with the pumpkin still warm from roasting. The feta cheese is an option but if you want to cut some calories or make this salad more paleo/vegan friendly leave it out.

Roasted Pumpkin Salad with a Za’atar Dressing (serves 2)

ingredients

• 100 grams spinach leaves, rinsed and well dried
• 1/2 a small red onion, diced
• 150 grams roasted pumpkin/squash
• approx 6 cherry tomatoes sliced into halves
• 30 grams feta cheese, cut into cubes (optional)

for the dressing

• 2 tbsp extra virgin olive oil
• 1 tbsp fresh squeezed orange juice
• 1 tsp za’atar herb blend
• sea salt and fresh ground black pepper

method

1. Roast the pumpkin by  de-seeding  the pumpkin and slicing, drizzle with olive oil salt and pepper and roast on 200 C, 400 F, Gas 6 for around 30 minutes until the pumpkin is tender,
2. Place the spinach, onion tomatoes and pumpkin in a bowl. Season with salt and pepper to taste.
3. To make the dressing place all the dressing ingredients into a small jug and whisk quickly with a fork to combine the ingredients, stir until liquid becomes slightly thickened.
4. Pour the dressing over the salad ingredients and toss to coat. Serve the salad  and place little bits of feta onto each salad, I don’t mix the cheese with the dressing as it breaks up.