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How to make Pumpkin & pine nut salad with blue cheese dressing

Yield = 4
Prep time: 0:15
Cook time: 0:20
Total time: 0:35

Ingredients

  • 80ml (1/3 cup) olive oil
  • 1kg kent pumpkin, deseeded, peeled, cut into 1.5cm cubes
  • Pinch of salt
  • 45g (1/4 cup) pine nuts
  • 1 x 120g pkt baby mesclun
  • Chargrilled chicken breast, to serve

Blue cheese dressing

  • 2 egg yolks
  • 1 tablespoon Dijon mustard
  • 1 tablespoon fresh lemon juice
  • 70g soft blue cheese (Castello brand)
  • 125ml (1/2 cup) light olive oil
  • 2 tablespoons hot water
  • Salt & ground white pepper

Method

  • Step 1 Heat half the oil in a large non-stick frying pan. Add half the pumpkin and cook, stirring, for 7 minutes or until tender. Transfer to a plate lined with paper towel. Season with salt. Repeat with remaining oil, pumpkin and salt.
  • Step 2 Meanwhile, heat a small frying pan over medium-high heat. Add the pine nuts and cook, stirring occasionally, for 5 minutes or until toasted. Transfer to a plate and set aside.
  • Step 3 To make the dressing, place egg yolks, mustard and lemon juice in the bowl of a food processor and process until the mixture begins to thicken. Add cheese and process until combined. With the motor running, gradually add the oil in a thin steady stream, stopping occasionally to scrape down the side of the bowl, until the mixture is thick, creamy and pale. Transfer to a bowl. Stir in hot water until combined. Season with salt and pepper.
  • Step 4 Combine the pumpkin and baby mesclun in a bowl. Divide among serving plates. Drizzle with blue-cheese dressing and sprinkle with toasted pine nuts. Serve with chargrilled chicken, if desired.