Recipe and words by Klara Risberg
A delicious, simple, winter salad or why not serve as a side or part of a spread.
For four as a side or salad
800 gram delica pumpkin
5 garlic cloves, skin on
Handful of fresh mint leaves
1 tbsp chopped preserved lemon (bonus if the oil is spiced- extra flavour!)
1 green chilli finely chopped
50ml olive oil
30 grams blanched and toasted hazelnuts, chopped
2 tbsp pomegranate seeds
Salt and pepper
Get your burrata out of the fridge when you start prepping the pumpkin and let come to room temperature.
Heat up the oven to 200 degrees, slice the pumpkin in 3cm thick slices and roast for 20-25 minutes. Add the whole garlic cloves still in their skin. I like to finish off under the grill for some extra char but remove the garlic before you do this otherwise they burn.
Bash up the mint in a pestle and mortar, add olive oil, lemon zest, preserved lemon and green chilli. Stir together and season with salt, pepper and lemon juice to taste.
Arrange the beautifully roasted pumpkin on a platter, break up the burrata into pieces and add to platter, sprinkle with the relish, pomegranate, toasted hazelnuts and finish with a sprinkle of sea salt and a drizzle of olive oil.