I’m yet to try this recipe I must admit. It came to me via my hippy aunt with lots of food allergies. Initially I was hesitant but then she mentioned that it was actually by Adam Liaw of Masterchef fame and honestly, I like his shit. Plus he’s also one of the rare dudes that can pull off long hair without looking like either a pratt or a slob. The combination of flavours is intriguing to say the least, and as husband and I are currently on kamikaze diet which is free of wheat, sugar, red meat and diary – it’s it’s up our alley (with an adjustment sure, but once that dairy is back on I’ll be saying hello to that goats cheese!)
- ¼ Japanese pumpkin
- 2 tbsp olive oil
- 1 tsp fennel seeds
- 1 tbsp sherry vinegar
- 1 tsp honey
- 1 handful curry leaves
- Sea salt and black pepper
- 6-8 shallots, peeled, left whole (small or large ones chopped in half)
- Goats’ cheese
- Goats’ curd
- Large roasting tray
- Oven, preheated to 180°c
- Remove the seeds from the pumpkin and chop into large chunks or crescents, leaving the skin on.
- Mix the olive oil, fennel seeds, vinegar, honey and curry leaves together. Season with salt and pepper. Toss the pumpkin and shallots through the mixture and transfer to a large roasting tray.
- Roast for 45 minutes or until the shallots and pumpkin are well caramelised.
- Remove from the oven, add the goats’ cheese and return to the oven for a further 5 minutes.
- When the goats’ cheese has melted, transfer to a serving tray and dot with small pieces of goats’ curd.
- Take a little bit of the oil and curry leaves from the tray and sprinkle over the top like a dressing