Roasted Pumpkin Salad With Salt & Vinegar Fava Beans
1 medium pumpkin
2-3 tablespoons olive oil
1 teaspoon sea salt
1 teaspoon dried herbs (rosemary, thyme, or sage work well)
½ teaspoon freshly ground black pepper
To serve:
Coconut yoghurt, or almond ricotta
Fresh Thyme
Roasted pumpkin seeds
Preheat your oven to 220°C.
Wash the outside of the pumpkin thoroughly, as you'll be eating the skin.
Using a sharp knife, carefully cut the pumpkin in half. Scoop out the seeds and stringy parts with a spoon. (You can save the seeds for roasting separately if desired.)
Place the pumpkin cut-side down on a cutting board and slice into 3cm thick crescent-shaped wedges.
Place the pumpkin slices in a large bowl and drizzle with olive oil. Add salt, pepper, and dried herbs.
Toss everything together until the pumpkin slices are evenly coated with oil and seasonings.
Arrange the pumpkin slices in a single layer on a baking sheet lined with parchment paper, leaving a little space between each slice.
Roast in the preheated oven for 25-30 minutes, flipping the slices halfway through cooking time, until the pumpkin is tender and caramelised around the edges. The skin should become soft and easily edible.
Remove from the oven and serve hot pumpkin slices on top of a dollop of yoghurt or ricotta, with a smattering of fresh herbs, and a good handful of Get Farmed Salt & Vinegar Roasted Fava Beans and roasted pumpkin seeds for crunch.
Pumpkin skin becomes wonderfully tender when roasted, providing extra fibre and nutrients.
The natural sweetness of pumpkin intensifies with roasting, creating caramelised edges.
These roasted slices can be stored in the refrigerator for 3-4 days and reheated in the oven.