Your new favourite spring lunch: Cinderella salad recipe | Gourmand and Gourmet

Your new favourite spring lunch: Cinderella salad recipe

  • Food & Booze
Cinderella’s fairy godmother wasted a good pumpkin when she magicked that carriage into existence. Pumpkin that would have gone down oh so well roasted in honey and tossed with a few other garden goodies. Seriously, couldn’t she have picked a walnut shell or something? At least Habitat know the best way to make use of a pumpkin – roast it up, toss it with cheese and greens and give it a generous drizzle of chilli capsicum aioli. If you’re already tired of the Caesar and tuna salads you’ve been sticking to for lunch in anticipation of summer, here’s a hearty salad from Habitat’s Executive Chef Luke Tye that you’ll be eating even after summer is over. Ingredients (serves 2):
  • 1 butternut pumpkin, cut into chunks
  • 3 tbsp honey
  • 3 buffalo mozzarella
  • 150g herbed croutons
  • 200g rocket or baby spinach
  • 1 whole egg
  • ½ lemon, juice and zest
  • 400ml vegetable oil
  • ¼ tbsp Dijon mustard
  • 1 large roasted capsicum, peeled
  • 1 chillies, roasted
  • ½ tbsp chilli sauce
To make the salad:
  1. Preheat oven to 180C.
  2. Toss pumpkin with honey and salt and pepper to taste and roast on a baking tray until pumpkin is cooked (approx. 25 minutes). Leave to cool.
  3. Tear mozzarella into small chunks and place in a bowl with the cooled pumpkin, herbed croutons, rocket and dressing and toss to combine.
To make the dressing:
  1. Blend eggs, mustard, lemon juice and zest then slowly add oil and blend until thick.
  2. Add peeled and seeded capsicum, chilli sauce and chilli and blend until smooth, with a little water if the dressing becomes too thick.
  3. Season with salt and pepper to taste.
For some extra protein, add a sprinkle of roasted pepita or sunflower seeds like we did! Cinderella, eat your heart out.