Roman-style vinegar-marinated pumpkin

Photo: Simon Lambert
Photo: Simon Lambert
Pumpkins are back in season and I adore them. They can be roasted, mashed, pureed, made into warming soups or, as I have done here, add  a bit of zing and marinate them up. This method is used a lot in Italy and is served at room temperature as an antipasto.

Serves 4

500g pumpkin, peeled, deseeded

200ml olive oil

100ml red wine vinegar

50ml water

1 garlic clove, peeled and sliced

2 Tbsp sugar

1 red chilli, seeds removed and sliced thinly

1 tsp fresh mint leaves

salt and cracked pepper


Begin by preparing the pumpkin. Once peeled, slice into 5mm-thick slices.

Heat the oil in a large pan over a moderate heat and fry the slices until golden and tender.

Remove and layer on a platter.

In a small saucepan, heat the vinegar, water, garlic, sugar and chilli. Bring to the boil and simmer for 4 minutes. Remove from the heat.

Pour any oil from cooking the pumpkin into the vinegar mixture and mix well to combine.

Pour the vinegar mixture over the pumpkin. Add the mint leaves and sprinkle with a little salt and cracked pepper.

Leave to marinate for at least 30 minutes, turning occasionally.

Best eaten at room temperature.

Will keep for three days in the fridge.

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