Roasted pumpkin with pickled grapes, shanklish and pumpkin seed dressing from Salads & Vegetables (page 111) by Karen Martini

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • KarinaFrancis on May 16, 2024

    Oh wow I loved this! I took a few liberties, using feta instead of skanklish, butternut instead of Kent pumpkin (which are not great at the moment) and blitzed the dressing instead of using a mortar and pestle. Even with the tampering it was delicious, earthy, fresh and that dressing ties it all together.

  • lou_weez on June 26, 2017

    I loved this dish. The tangy dressing, smooth yogurt and heat from the shanklish made for a winning combination. Unfortunately my pumpkin was a bit tasteless, makes sense now as they were giving them away for free!! Will make this again with a better quality pumpkin.

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