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.
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Issue #122
Our latest of dish is an absolute bumper issue, packed with over 70 recipes! We start by chatting with the MasterChef Australia judges and Kiwi contestant Ben Mcdonald before cooking up the very best of what’s in season. Then we make freezer meals easy and delicious with double-batch cooking. Next up we share some of our faves including Pretzel-crumbed Chicken Schnitty and French Onion Soup Mac and Cheese. Then we whip up warming curries, tempting dinners for two, epic sides like our Parmesan-crusted Roasted Potatoes, and crowd pleasers like our cover-star Miso French Onion Chicken. We finish up with irresistible sweet treats and a run-down of top Aussie shiraz!