Roast Pumpkin, Sweet Corn and Dill Salad with Ricotta



This is a vibrant summer salad that makes great use of fresh sweet corn. It works just as well in winter as a warm salad but as fresh corn won't be in season, simply saute frozen corn kernels in its place.


Roast Pumpkin, Sweet Corn and Dill Salad with Ricotta


Serves: 6-8

Ready in: 30 mins

Dietary: DF | GF | VEG | (VGN Adaptable)



1kg pumpkin

2 cobs of sweet corn, husks removed

1 cup cooked green lentils 

⅓ cup roughly chopped fresh dill

150g ricotta

sea salt and black pepper



  1. Preheat the oven to 200°C (400°F). Deseed, peel and cut the pumpkin into 2cm chunks. Scatter onto a lined baking tray, drizzle with olive oil and season with salt and pepper. Roast for 20 minutes or until tender and golden. Set aside to cool to room temperature. 
  2. Meanwhile, heat a non-stick frying pan or skillet to medium-high heat. Brush the corn with a little olive oil and put it in the hot pan. Cook for a few minutes on each side until the corn has become bright in colour with some charred patches. Transfer the corn to a cutting board and once it has cooled, use a large sharp knife to slice down each side to remove all of the kernels. 
  3. Place the roast pumpkin, charred corn, lentils and dill in a large mixing bowl and gently toss to combine.
  4. Spoon the salad onto your serving dish, dollop with teaspoons of the ricotta and season with salt and pepper. 


Make it Vegan

  • Use a dairy-free ricotta or unsweetened plain non-dairy yoghurt.