Ask a Chef reveals the secrets of those superb dishes you ate in cafes and restaurants and wanted to try yourself.
1kg pumpkin, diced or sliced
1 tsp fresh thyme
½ tsp ground cinnamon
½ tsp ground nutmeg
3 Tbsp olive oil
150g pitted dates, chopped
150ml orange juice
2 cups baby spinach
1 Tbsp toasted almonds, sliced
1 tsp sweet chilli sauce
1 tsp wholegrain mustard
3 Tbsp white wine vinegar
150ml olive oil
1 orange, finely grated zest and flesh
1 red capsicum, charred, peeled and diced
½ cup fresh herbs, lightly chopped
freshly ground
pepper and sea salt
Mix fresh thyme with cinnamon, nutmeg, pumpkin and the 3 Tbsp olive oil. Roast at 180degC for about 30-45 minutes until browning and tender, but not too soft or it will mash. Let cool uncovered.
Heat the chopped dates in the orange juice. Let cool and drain, reserving the liquid.
Dressing: Combine chilli sauce, orange zest, mustard, vinegar and half of the reserved orange juice. Slowly add olive oil while whisking or processing to emulsify. Season to taste.
To assemble: Combine the cooked pumpkin, dates, spinach, orange flesh, and capsicum. Dress with the vinaigrette and top with toasted almonds, fresh herbs and finish with pepper and salt.
Serve at room temperature.
Requested by Maureen Gelfer, of Dunedin.
Jared Gee, owner of Cilantro Cafe in Moray Pl, Dunedin, has sent this recipe.
