Sophie Hansen and Annie Herron share a selection of their favourite recipes with WOMAN.
This is everything a “bring a plate” salad should be – happy to sit around at room temperature, substantial enough to be a side dish or main on its own, and absolutely delicious. I loved how Sam solved her “no platter big enough” problem by lining a basket with brown paper and layering her salad inside.
Prep time: 25 mins
Cook time: 55 mins
Serves 6-8
Ingredients
1kg butternut pumpkin (squash)
¼ cup olive oil
Grated zest and juice of 1 orange
1 tsp ground cumin
½ tsp smoked paprika
Salt
1 bunch kale, stems removed, leaves roughly chopped
½ cup hazelnuts
Method
1. Preheat oven to 200°C. Slice the unpeeled pumpkin into 1cm-thick slices, removing any seeds. Place the slices in a bowl, then drizzle with most of the oil and the orange juice. Add the spices and season with salt, then gently toss.
2. Spread the pumpkin over a couple of baking trays, then roast for about 45 minutes or until soft and beginning to caramelise around the edges. About 10 minutes before the pumpkin has finished cooking, add the kale to the trays, then drizzle with the remaining oil. Return the trays to the oven and cook until the kale is crispy.
3. Spread the hazelnuts on another baking tray and pop them into the oven for about 10 minutes or until aromatic. Tip the nuts into a clean tea towel, then rub to remove the skins. Roughly chop the nuts.
4. Transfer the pumpkin and kale to a large platter (or get a lovely big basket, line it with a few layers of brown paper, then a layer of baking paper, and arrange the pumpkin and kale on top). Sprinkle the chopped hazelnuts and grated orange zest over the salad and serve warm or at room temperature.
Note:
You could also sprinkle some feta or goat’s cheese over the salad.
Extracted from Around the Kitchen Table by Sophie Hansen and Annie Herron. Photography by Sophie Hansen. Murdoch Books, RRP $45.
