Roast pumpkin salad, with Parmesan and pancetta, now this is a salad we can make friends with!!! We have partnered up with @hydroproduce to bring you this cracker of a salad using their Little Gem Lettuce! This salad ticks all the boxes! It’s easy to make, super tasty, got lots of texture…. and has cheese and pancetta (which is basically bacon, so can’t go wrong there!)
Roast Pumpkin Salad
Prep time: 10 minutes
Cook time: 50 minutes
Serves: 4 - 6 People
- Prep time: 10 minutes
- Cook time: 50 minutes
- Total time: 1 hour
- Serves: 4 - 6 People
- 1/4 Kent pumpkin
- Olive oil
- 100 g Thinly sliced pancetta
- 2 heads Little Gem Lettuce
- 1 handful Dill, (optional)
- 2 tbsp Kewpie/unflavoured mayo , (you can also use natural yoghurt/butter milk)
- 1 Lime
- Good quality Parmigiano-Reggiano
Start by preheating your oven to 220C on fan force.
Next, using a spoon remove the seeds from 1/4 Kent pumpkin, then slice the pumpkin into approx. 1cm slithers (you can keep the skin or remove it).
Place the sliced pumpkin into a bowl and evenly coat with olive oil before layering the slices onto 2 lined baking tins (ensure the slices are not overlapping each other!)
Pop the pumpkin into the oven for approx. 40 minutes.
Next evenly lay 100g of thinly sliced pancetta across a lined roasting dish, then pop the pancetta into the oven for approx. 10 minutes.
Now finely chop a handful of dill (optional).
Then peel off the leaves of a head of washed Little Gem Lettuce (leave them whole!)
For the lime-mayo dressing, mix together approx. 2 tablespoons of Kewpie mayo and the zest and juice of 1 lime in a jar.
Once the pancetta and the roasted pumpkin have been removed from the oven, set aside to cool (pop the lettuce, dill and lime-mayo dressing into the fridge until the pumpkin and pancetta have cooled down!)
To assemble the salad, start by pouring the lime-mayo dressing over the lettuce leaves, then give the salad a good mix with light fingers.
Layer the dressed lettuce leaves and roasted pumpkin slices onto a serving dish before tearing the crispy pancetta on top.
Finally, give the salad a nice dusting of Parmigiano-Reggiano as well as some chopped dill.