Roast Pumpkin Salad with Pancetta, Grana Padano and Pumpkin Seeds - Lavender and Lovage
Roast pumpkin, pancetta, and pumpkin seeds with Grana Padano in a vibrant autumn salad. Perfect for formal dinners or casual luncheons. Serves 4 as an appetizer.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.lavenderandlovage.com.
Ingredients
- half a pumpkin, about 500g to 550g (peeled and cut into even sized cubes)
- 160g pancetta (cut into cubes, or use lardons)
- 2 tablespoons pumpkin seeds
- 2 tablespoons pumpkin oil (or other vegetable or nut oil of your choice)
- 3 tablespoons cider apple vinegar
- salt and black pepper
- mixed salad leaves (about 100g, I used Mesclun leaves)
- shavings of Grana Padano cheese (about 50g)
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