Ingredients
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1 small Pumpkin
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2 Red Onion
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Olive Oil
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3½ oz (100 g) Green Beans
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1¼ lb (600 g) roast Pork
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large handful fresh Arugula
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3½ oz (100 g) Feta Cheese
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2 tbsp toasted Pine Nuts
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2 tbsp chopped fresh Parsley
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Salt
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Black Pepper
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For the Vinaigrette
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6 tbsp extra-virgin Olive Oil
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3 tbsp Balsamic vinegar
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½ tsp Sugar
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½ tsp Dijon, prepared English or wholegrain Mustard
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Salt
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Black Pepper
Directions
Steps
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1
Done
|
Preheat the oven to 400°F/200°C. Cut the pumpkin in half, scoop out the seeds and fibers and cut the flesh into wedges about 1½ inches/4 cm wide. Very lightly rub the pumpkin and onion wedges with the olive oil, place in a roasting pan and roast for 25–30 minutes until the pumpkin and onions are tender but holding their shape. |
|
2
Done
|
Meanwhile, bring a small pan of salted water to a boil. Add the green beans and blanch for 5 minutes, or until tender. Drain well and cool under cold running water to stop the cooking. Drain well and pat dry. |
|
3
Done
|
Remove the pumpkin and onion wedges from the oven as soon as they are tender-crisp and leave to cool completely. When the pumpkin is cool, peel and cut into bite-size pieces. |
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4
Done
|
To make the vinaigrette, put the oil, vinegar, sugar, mustard, and salt and pepper to taste into a screw-top jar and shake until blended. |
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5
Done
|
To assemble the salad, put the pumpkins, onions, beans, pork, arugula, feta, pine nuts, and parsley in a large bowl and gently toss together—be careful not to break up the pumpkin. Shake the dressing again, pour over the salad and gently toss. Divide among individual bowls and serve. |
