Roast pumpkin, miso and romaine salad

Roast pumpkin, romaine and miso salad

I love this salad so much.  The combination of sweet roasted pumpkin with lemon and miso is a delight.  This dressing is not for the faint hearted though.  It's deeply sour, salty and umami and perfectly complements the caramelly pumpkin.  

Make the lemon miso dressing

Ingredients:

• 1/2 lemon ((juiced and zested))
• 1 sachet instant miso soup ((or pure miso paste for vegetarians))
• 1-2 tsp sugar
• 1 tsp sesame oil

Method:

1. Mix together the dressing ingredients in a small bowl and set aside.  If you find it too strong, you can add a teaspoon of hot water.

The salad

Ingredients:

• 750 grams pumpkin or butternut squash (cut into thin 1cm (1/2 inch) slices)
• 1/2 lemon ((juice only))
• 2 spring onions ((chopped))
• 1/4 head cauliflower (in florets) ((microwaved steamed for 6 minutes))
• 1 - 2 baby romaine / cos lettuce
• 1 tbsp extra virgin olive oil
• 1/4 cup roasted almonds ((roughly chopped or flaked))
• 1 tsp roasted sesame seeds
• 1/4 cup coriander leaves ((roughly chopped)

Method:

1.  oven to 180C / 350F.  Place your sliced pumpkin (or butternut squash) on a lined baking tray.  Drizzle with olive oil, squeeze over the juice of 1/2 a lemon and season generously with salt and pepper. Sprinkle with handful of chopped spring onion and bake for 30 minutes or until soft and golden.

2. Place cauliflower florets in a microwave safe dish and add 1/4 cup of water.  Season the cauliflower with a little salt and cook on high for six minutes or until soft.

3. Separate the lettuce leaves from the stem, rinse and drain.  Place on a large serving plate.  Top with cooled cauliflower and then roasted pumpkin.  

4. Sprinkle over almonds, sesame seeds and coriander leaves then drizzle over the dressing.  

5. Serve as a side to any meat or as a stand alone vegetarian salad with cubed silken tofu.