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)
Ingredients:
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
Method:
- 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.
- 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.
- Place the roast pumpkin, charred corn, lentils and dill in a large mixing bowl and gently toss to combine.
- 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.
