Ingredients
- extra virgin olive oil
- 750g peeled and thinly sliced butternut pumpkin
- 1 bunch watercress sprigs
- 1 thinly sliced bulb of fennel
- 8 sliced sundried tomatoes
- 2 tbsp sesame seeds
- 1 tbsp red wine vinegar
- 1 tbsp orange juice
- 1 tsp honey,
- 1 pinch cayenne pepper
- sea salt
Method
Heat 2 tbsp extra virgin olive oil over high heat in a large heavy frying pan.
Add 750g peeled and thinly sliced butternut pumpkin and cook for 4-6 minutes or until tender.
Place 1 bunch watercress sprigs on a platter and top with pumpkin slices. Scatter 1 thinly sliced bulb of fennel over pumpkin and 8 sliced sundried tomatoes.
Toast 2 tbsp sesame seeds in a frying pan over low heat until golden.
Place 1 tbsp extra virgin olive oil, 1 tbsp red wine vinegar, 1 tbsp orange juice, 1 tsp honey, 1 pinch cayenne pepper and sea salt to taste in a small saucepan and stir over low heat until smooth, then drizzle the dressing over salad and sprinkle with sesame seeds.
To serve
This goes well with mashed potatoes and roast chicken.
This recipe is featured in the book, Whip it Up which is available now in all good bookstores RRP $24.95. To order direct call 1300 656 059 or visit www.smh.com.au/store
