Braai'd Pumpkin
with Goat's Cheese Salad
Salad
- 600g Pumpkin (I used Hokaido)
- Good Olive Oil
- 1 Tbsp Brown Sugar (optional)
- 1 Tsp Cumin
- 1 Tbsp roasted & ground Coriander
- 1 Tsp ground Nutmeg
- 200g of your favourite, soft Goat’s Cheese
- 2 Tbsp Sunflower seeds
- 150g Rocket
- Salt & Pepper
Dressing:
- 75 ml good Olive Oil
- 1 lemon
- 3 Tsp of Dijon Mustard
- Salt & Pepper
Add the juice of the lemon and the Dijon Mustard in a bowl and whisk together. Continue whisking while adding the olive oil slowly until it’s nicely combined. Season to taste.
Cooking Instructions
- Make a medium-hot fire.
- Peel the pumpkin and cut into 2 x 2 cm cubes (or big enough so it doesn’t fall through your braai grate).
Pro Tip: Place the whole pumpkin on indirect heat on the braai and let it cook until the skin is soft (+- 30 minutes). Let it cool, peel and then cut into cubes with a sharp knife
Toss the Pumpkin in oil, sugar, cumin, coriander, nutmeg, salt and pepper until it’s fully covered.
Pro Tip: The sugar helps the pumpkin to caramelize.
Place on the braai and let it roast until the edges are crispy and golden brown (about 45 minutes). Then remove and set aside to cool.
Once cool, place the rocket on a serving dish and place pumpkin ion top.
Break the goat’s cheese into smaller chunks and place on top of the pumpkin.
Finally top with the Sunflower seeds and the dressing.
Enjoy!
This goes well with:
