Roast pumpkin, tomato and aubergine salad
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 8 | slices | From a small pumpkin; each about 2cm |
| ; thick, seeded | ||
| 1 | Aubergine; quartered | |
| ; lengthways | ||
| 2 | larges | Marmande tomatoes; halved |
| 6 | Elephant garlic cloves; unpeeled, up to 8 | |
| Salt and ground black pepper | ||
| 6 | Basil leaves; turn in half, up to | |
| ; 8 | ||
| Sugar | ||
| Olive oil | ||
| Basil leaves; to garnish | ||
| Olive oil bread; to serve | ||
| 6 | tablespoons | Extra virgin olive oil |
| 1 | tablespoon | Balsamic or sherry vinegar |
| 1 | teaspoon | Dijon mustard |
| 1 | pinch | Salt |
| 1 | teaspoon | Fresh young lovage leaves; chopped or 1tbsp |
| ; fresh flat leafed | ||
| Parsley; chopped | ||
Directions
DRESSING
Preheat the oven to 220C/425F/gas7. Arrange the prepared vegetables with the garlic in a roasting tin, then season with salt and pepper.
Put the basil leaves into the flesh of the tomatoes, then scatter over a little sugar. Drizzle everything with olive oil, then roast at the top of the oven for 40-45 minutes, until the vegetables are just starting to blacken. (Check after 30 minutes and remove the tomatoes if they are already soft).
Allow the vegetables to cool slightly, then cut the pumpkin away from the skin. Leave for 10 minutes, if you intend to serve the salad warm, or until completely cold.
Prepare the dressing by blending all the ingredients together and season with salt, pepper and sugar to taste.
Peel the garlic, then arrange the vegetables on serving plates. Pour the dressing over and then add a little fresh basil to each helping. Serve immediately with plenty of olive oil bread.
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