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Whole Roasted Pumpkin and Grain Salad by Jan Hendrik van der Westhuizen

95 Minutes
8 Servings
12 Ingredients

Description

The best South African braai provides plenty of options, and this Whole Roasted Pumpkin and Grain Salad by Jan Hendrik van der Westhuizen is the perfect side – or meal – for veggie fans. It’s filling, flavour packed and super easy to prepare.

The chef recommends mixing your grains and spices with our exclusive Forage and Feast Porcini & Truffle Flavoured Balsamic Glaze. This aged balsamic reduction is the perfect fusion of the deep nuttiness of porcini mushrooms combined with the subtle musky flavour of white truffle.

He also adds a generous amount of Forage and Feast Caramelised Onion Cheese Topper Jam – a handmade condiment that adds an extra taste dimension. It’s perfect as a garnish too.

Add this Whole Roasted Pumpkin and Grain Salad to your winter braai recipe list. Its ingredients are all available in-store at Checkers, and online on the Sixty60 app with delivery to your door in 60 minutes.


 

Directions

1. Preheat the oven to 160°C.

2. In a roasting tray, place a large piece of foil at the bottom and place the whole pumpkins on top, drizzle with the olive oil and sprinkle generously with salt and pepper. Add the thyme sprigs and cover with foil.

3. Bake in the oven for 40–50 minutes, until pumpkins are tender.

4. Allow to cool down to room temperature before slicing the tops off. Remove the pumpkin seeds with a spoon and discard. 

5. In a large mixing bowl, mix together the cooked lentils, orange zest, chopped chives, chopped red onion, Porcini & Truffle Flavoured Balsamic Glaze and Caramelised Onion Cheese Topper Jam, and season with salt and pepper. Add more Porcini & Truffle Flavoured Balsamic Glaze if needed.

6. Finish the pumpkins off by filling with the lentil salad and placing on the fire for 10–15 minutes until they are thoroughly heated and have acquired a charred colour.

7. Once the pumpkins are heated through, remove them from the fire, brush with the Caramelised Onion Cheese Topper Jam and drizzle with olive oil.

8. Garnish with fresh thyme sprigs and orange slices.

Ingredients

For the Roasted Pumpkin Salad:

  • 3–4 small whole pumpkins
  • 50ml Forage and Feast Cold Extracted Extra Virgin Olive Oil
  • 2 sprigs thyme
  • 400g brown lentils; cooked
  • 5ml orange zest
  • 5g chives; finely chopped
  • 1 red onion; finely chopped
  • 50ml Forage and Feast Porcini & Truffle Flavoured Balsamic Glaze
  • 30ml Forage and Feast Caramelised Onion Cheese Topper Jam
  • Salt, to taste
  • Freshly ground black pepper, to taste

For the Garnish:

  • 10ml Forage and Feast Caramelised Onion Cheese Topper Jam
  • 30ml Forage and Feast Cold Extracted Extra Virgin Olive Oil
  • 4 sprigs thyme
  • 6 dried orange slices
  • Salt, to taste
  • Freshly ground black pepper, to taste