Ensalada de calabaza asada con queso de cabra y nueces pecanas

Ingredientes

• 500 g roasted pumpkin
• 70 g soft goat's cheese or goat's curd
• 30 g pecan nuts (roasted )
• 20 g balsamic glaze
• 50 g pan juice dressing (see instructions in post)
• 30 g salad leaves of your choice

Preparación

1. 1

   --- Roasting the pecans and making the goat's cheese cream ---

2. 2

   roast nuts: Roast at 160 °C or 320 °F for about 8 minutes. Take care not to burn them.

3. 3

   cool down: Once done, let them cool down before using.

4. 4

   mix cheese: Simply mix the soft goat's cheese or curd with a touch of water, milk or cream.

5. 5

   Season with a bit of salt and pepper and stir until the mix is homogenous, smooth and the consistency of drinking yoghurt.

6. 6

   --- Roasting the pumpkin ---

7. 7

   turn oven on: Turn your oven to 220 °C or 428 °F and line a roasting tray with parchment.

8. 8

   cut pumpkin: Cut the pumpkin into wedges and make the marinade. The skin will be tender when cooked if the pumpkin is young. Apart from decorative type little pumpkins. Their skins will be like leather. Advised not to use as they lack flavor and texture too.

9. 9

   place on tray: Place everything onto the tray and cover tightly with aluminium foil.

10. 10

    Roast for about 15 to 20 minutes, depending on the size of your pumpkin and how your oven cooks. The pumpkin should be tender but not mushy.

11. 11

    cool dowm: Remove the pumpkin from the roasting tray and set aside.

12. 12

    save pan juices: You need the roasting juices left in the pan for the following step.

13. 13

    --- Making the dressing ---

14. 14

    harvest: Collect the pan juices left over from roasting the pumpkin and discard the hard rosemary stalks but keep the garlic and tender rosemary leaves.

15. 15

    add to blender: Pour the liquid into a blender and blend until smooth.

16. 16

    Reserve until needed.

17. 17

    --- Making the Balsamic reduction (or Buy it) ---

18. 18

    add ingredients to pan: Place all the ingredients into a suitably sized saucepan.

19. 19

    reduce to syrup: Reduce down slowly by exactly 55%.

20. 20

    This means that if you start with a weight of 887 grams in the pot. You need to remove it from the stove when the weight of the contents reaches 400 grams. Kitchen scales are a must.

21. 21

    cool down: Cooldown before using or storing for later use.

22. 22

    --- Putting it all together ---

23. 23

    dress salad: Dress the salad and pumpkin with the pan juice dressing.

24. 24

    plate: Start layering the salad by alternating ingredients.

25. 25

    Serve straight away.