Salads and sides
Dec 04, 2019
4 minutes
PHOTOGRAPHY by BENITO MARTIN ✳ STYLING by KATE BROWN
Pumpkin and asparagus with buttermilk dressing
SERVES 6 PREP AND COOK TIME 45 MINUTES
1.2kg pumpkin
¼ cup (60ml) extra-virgin olive oil
340g asparagus, halved
1 medium lemon (140g)
50g cream cheese
2 tablespoons finely chopped chives
¼ cup (40g) pecans, roasted, chopped coarsely
coriander or micro herbs, optional, to serve
BUTTERMILK DRESSING
1 fresh long red chilli, seeded, chopped finely, optional
⅓ cup (80ml) buttermilk
2 tablespoons extra-virgin olive oil
1 teaspoon honey
½ teaspoon finely grated lemon rind
1 Preheat oven to 220°C (200°C fan-forced). Line three large oven trays with baking paper.
Leaving skin intact, cut pumpkin
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