Roast Pumpkin on Lamb's Lettuce

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Roast Pumpkin on Lamb's Lettuce

Roast Pumpkin on Lamb's Lettuce is a traditional British recipe for a classic starter or salad of cooked pumpkin served on lamb's lettuce dressed in a mustard vinaigrette . The full recipe is presented here and I hope you enjoy this classic British version of: Roast Pumpkin on Lamb's Lettuce.

prep time

20 minutes

cook time

20 minutes

Total Time:

40 minutes

Serves:

Rating:

Tags : Wild Food Vegetarian Recipes Vegetable Recipes British Recipes

Ingredients:

600g pumpkin (or winter squash)
2 garlic cloves, minced
leaves from 3 sprigs thyme
2 tbsp paprika
4 tbsp olive oil
salt and freshly-ground black pepper
4 tbsp orange juice
2 tbsp balsamic vinegar
1 tbsp mustard
6 tbsp olive oil
200g lamb's lettuce (wild or farmed)
5 tbsp pumpkin seeds

Method

Peel and de-seed the pumpkin then cut to 1.5cm cubes. Mix the garlic and thyme leaves with the paprika and olive oil and use this to brush the pumpkin pieces. Season with salt and pepper, place in a casserole dish and roast in an oven pre-heated to 180°C (350°F/Gas Mark 4) for about 20 minutes.

Meanwhile mix the orange juice, balsamic vinegar, mustard and olive oil together. Season well and set aside. Place the pumpkin seeds in a dry pan and toast until nicely coloured. Arrange the lamb's lettuce on plates, top with warm pumpkin, drizzle with the dressing and sprinkle the toasted pumpkin seeds on top.

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