Pumpkin with corn salsa, feta and pumpkin seed

Simple is always good, especially with great vegetables where the favour of the vegetables shine. I loved how this dish came together.

The soft roasted pumpkin adds a mild sweetness that is complimented by the roasted corn. The salt comes from the cheese, and the chilli adds a pop of heat. The flavours come together well. I am unsure if this is a small plate or a salad, but it was excellent.

I love all the Ottolenghi cookbooks. I have each and every one and cook from them often. His recipes span the globe, and every dish turns out very well. I must have cooked most of the book Plenty. This is a recipe I will cook often.

For more recipes from this cookbook, click here.

Ingredients:

1 small squash

Salt, to taste

1/2 teaspoon pepper

Olive oil

1 tablespoon oil

1 red chilli, minced, or to taste

3 cups corn, frozen ok

Salt, to taste

1/2 teaspoon pepper

1 tablespoon mint, minced

1 tablespoon cilantro, minced

Juice of 1 lime

1/2 cup pumpkin seeds, lightly toasted

2 oz. feta cheese

Heat an oven to 375° F.

Peel and seed the pumpkin. Cut it into thin wedges. Line the wedges in a single on a lined baking sheet. Sprinkle with salt and pepper. Drizzle with olive oil. Bake for 30-35 minutes until the pumpkin is very soft and charred in spots. Remove and cool.

Heat the oil in a frying pan. Add the chilli and fry for 20 seconds, taking care not to burn the chilli. Add the corn, salt, pepper, and fry until the corn is well charred and blackened. Remove and cool.

Mix in the mint, cilantro, and lime juice. Taste for a bold corn salsa that is well balanced between tart, spicy, and salty. Set aside.

To serve, lay two pieces of pumpkin on a plate. Top with 2 tablespoons of the salsa, followed by the pumpkin seeds and feta crumbles. Serve warm or at room temperature.