Roasted Pumpkin and Walnut Salad

At this time of the year, just about every local cafe is selling pumpkin soup as their "soup of the day". Me to the cafes "Come on guys, pumpkin has so much more to offer!!!" (Not to mention, I'd love a bowl of leek and potato soup, or minestrone just to mix things up a bit). If you, like me, can't face another bowl of pumpkin soup without going postal, give this warm spiced salad a try. 

Roasted Pumpkin and Walnut Salad

Serves 4

1kg butternut pumpkin, cut into 1cm thick wedges

2 garlic cloves

2 teaspoons ground cummin

2 teaspoons sweet paprika

½ teaspoon smoked paprika

Zest and juice of 1 lemon

1 teaspoon sea salt

3 tablespoons extra virgin olive oil

2 tablespoons pomegranate molasses

½ cup parsley leaves, roughly chopped

½ cup mint leaves, roughly chopped

½ cup walnuts, roughly chopped

½ cup labne

Preheat the oven to 200C.  Line a baking tray with baking paper.  Set aside.

Put the pumpkin wedges into a bowl.  Set aside.

Put the garlic, cumin, sweet paprika, smoked paprika, lemon zest and juice, salt, olive oil, pomegranate molasses into a bowl and whisk together. Pour 2 tablespoons of it into the bowl with the pumpkin. Toss to coat and lay the pumpkin wedges onto the prepared tray.  Roast for 45 - 50 minutes, until tender and golden.  Remove from the oven and arrange on a serving platter.

Spread the walnuts onto the tray and roast for about 5 minutes, until toasted.  Scatter them over the pumpkin.  Dollop the labne on top and drizzle over the remaining dressing (spiced oil mixture). Finally, sprinkle with parsely and mint.