Caramelised pumpkin salad wreath

Caramelised pumpkin salad wreath

This caramelised pumpkin salad wreath makes a delicious – and gorgeous – centrepiece for your Christmas table.

  • 20 mins
  • 8
  • Easy

INGREDIENTS

  • 1.5kg pumpkin, seeded and cut into 3cm-thick wedges
  • 30ml olive or avocado oil
  • 60ml honey
  • 250ml feta, cubed
  • handful frozen cranberries, defrosted
  • handful pecan nuts
  • 2 handfuls mixed herbs (like parsley, coriander and mint)

FOR THE DRESSING

  • 30ml olive or avocado oil
  • 60ml white vinegar
  • 10ml curry powder
  • 30ml brown sugar
  • 10ml soy sauce

 

METHOD

  1. Preheat oven to 220°C. Place the pumpkin on baking paper lined trays. Drizzle with oil and honey. Season.
    Bake for about 25 minutes or until caramelised. Cool to room temperature.
  2. For the dressing, combine all the ingredients. Season.
  3. Arrange pumpkin into a wreath and top with the feta, cranberries, pecans and herbs. Shake the dressing before serving with the salad.

FEATURE: MARGIE ELS-BURGER ASSISTED BY NOMVUSELELO MNCUBE PHOTOS: DYLAN SWART

Magazine issue date: December, 2018


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About Margie Els-burger

Food Editor at Your Family - Margie Els-Burger won the 2018 Avo Ambassador as well as the Galliova Egg Champion. She also walked away with the 2019 ‘Galliova Food Writer of the year’ award! She is a sweet-oholic and equally loves exotic salts. Her superpower is raiding the fridge to whip up (and use up!) easy meals. If she’s not busy cooking up a storm and making food look pretty, you’ll find her out searching for new (and old!) restaurant gems - or hiding with a tin of caramel treat.

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