Jose Pizarro’s Roasted Pumpkin & Roncal With Walnut Vinaigrette

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This is the perfect salad, not pretentious in any way – just amazing ingredients put together to create a great supper dish or light lunch


Roncal is a hard, creamy sheep milk cheese that is made in the Valle of Roncal in one of seven villages around the Basque region. If you can’t find it, substitute with semi-cured manchego.

Serves 4 

Ingredients 
• 1.5kg pumpkin or squash, peeled, deseeded and cut into wedges
• olive oil
• few sprigs rosemary
• 1 bulb garlic, cloves separated
• 80g walnut halves
• 75g roncal cheese, shaved

For the dressing:
• 2 tablespoons cider vinegar
• little drizzle of honey
• sea salt
• freshly ground black pepper
• 3 tablespoons extra-virgin olive oil
• 1 tablespoon walnut oil

Method
1 Preheat the oven to 200°C.
2 Toss the pumpkin with plenty of oil in a roasting tin and add the rosemary and garlic.
3 Roast for 30–40 minutes until tender.
4 Put a baking tray with the walnuts into the oven for the last 7–10 minutes of the cooking time to roast until lightly golden. Set the pumpkin and walnuts aside to cool a little.
5 To make the dressing, whisk the vinegar with the honey and some salt and pepper.
6 Whisk in the oils until emulsified.
7 On a serving platter, toss the roasted pumpkin and garlic with the cheese and walnuts. Pour over the dressing, mix together and serve with fresh bread.

Recipe courtesy of Jose Pizarro, extracted from Basque 

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