Pic of Roasted pumpkin salad

Roasted pumpkin salad

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Vegetarian mains

Roasted pumpkin salad

Serves 2 1h 25 min
This dish has a Middle Eastern feel to it; a cuisine close to James's heart as he grew up in the UAE. Wootton White is an English Greek style sheep's cheese and can be substituted with feta.


  • 400g pumpkin, butternut or onion squash, cut into chunks
  • 150g pumpkin seeds, toasted
  • 1 tsp sesame seeds
  • 1 tsp ground cumin
  • 1 tbsp coriander seeds, toasted and roughly crushed
  • ½ tsp cayenne seeds
  • 1 tsp smoked paprika
  • 1 red onion
  • splash red wine vinegar
  • 1 tbsp sumac
  • pinch of sugar
  • 150g bag salad leaves
  • 150g Wootton white or feta
  • handful of toasted pistachios
  • 1 small pomegranate
  • 60ml olive oil
Image of Roasted pumpkin salad


Prep time: 40 min
Cooking time: 45 min
  • Step 1

    Heat your oven to 180°C/Gas 4. Toss the pumpkin with oil and salt and roast for about 30 mins.
  • Step 2

    Whilst the pumpkin roasts make the dukka. In a pestle and mortar grind the pumpkin and sesame seeds until broken up then stir in the cumin, coriander, cayenne and smoked paprika. Set mixture aside.
  • Step 3

    Next, make the sumac onions. Slice the red onion as thinly as possible; a mandolin is best for this. Mix with the red wine vinegar, sumac, sugar and a pinch of salt and set aside for at least 30 mins, stirring every so often.
  • Step 4

    When the pumpkin is ready, toss with the dukka mix then cook for a further 5 mins. Remove and leave to cool.
  • Step 5

    Toss the salad leaves with the onions and olive oil and arrange on plates with the pumpkin and dukka. Top with crumbled Wootton white, pomegranate seeds and pistachios.

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