Pumpkin Salad

Ingredients

• 800 g pumpkin flesh with skin, deseeded (Hokkaido)
• 2 tbsp olive oil
• Cayenne pepper
• Salt
• 2 tbsp lemon juice
• 1 tbsp balsamic vinegar
• 0.5 tsp honey
• 4 tbsp olive oil
• 2 tbsp chopped parsley
• 0.5 bunch arugula
• 30 g parmesan (shaved flakes)
• 20 g large pickled caper berries

Instructions

1. 1.

   Cut pumpkin into wedges, peel, brush with olive oil, place in a greased baking dish and bake at 200°C until firm and tender (about 20 minutes). Let cool slightly.

2. 2.

   Whisk together lemon juice, balsamic vinegar, cayenne pepper, salt, honey, parsley and olive oil; taste and adjust seasoning.

3. 3.

   Wash, trim and dry arugula with a salad spinner.

4. 4.

   Halve the caper berries lengthwise.

5. 5.

   Drizzle dressing over pumpkin wedges and sprinkle with arugula, parmesan and capers before serving.