I use this delicious sweet/tart dressing with lots of other roasted veges and sometimes add fresh mozzarella for a more substantial dish.
Serves: 4–6
INGREDIENTS
1 small pumpkin, cut into wedges with skin on, seeds removed (I used butterkin)
olive oil
sea salt and ground pepper
Agrodolce
½ cup red wine vinegar
2 tablespoons honey
1 large long red chilli, thinly sliced, seeds discarded
½ teaspoon sea salt
1 tablespoon olive oil
1 tablespoons capers, well drained
2 tablespoons golden or regular raisins
2 tablespoons pine nuts, toasted
10 each black and green olives, pitted
METHOD
Preheat the oven to 200°C.
Brush the pumpkin with olive oil and season with salt and pepper. Place on a lined baking tray and roast until golden and just tender.
Agrodolce: Put the vinegar, honey, chilli and salt in a small saucepan and bring to the boil. Simmer for about 6 minutes until reduced and syrupy.
Take off the heat and stir in the olive oil. Cool. Place the capers, raisins, pine nuts and olives in a bowl and pour over the dressing, turning to combine.
To serve: Arrange the pumpkin on a serving platter and spoon over the dressing. Season with a grind of pepper. Serve warm or at room temperature. Serves 4–6.
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
latest issue:
127
In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.