Pumpkin, kale and parmesan salad
Submitted - Ben
Ingredients400g (14oz) pumpkin, skinned and seeded
250g (9oz) leaves of kale, 'Redbor' or 'Cavalo Nero'
A large handful of pumpkin seeds, toasted or dry-fried
3 tbsp parmesan, grated
Juice of ½ lemon
Extra virgin olive oil
Maldon salt and freshly ground pepper
MethodCut the pumpkin into segments and peel.
Then cut into paper-thin ribbons with a swivel potato peeler or mandolin. Put the ribbons in a bowl with the lemon juice and Maldon salt to marinate.
Cut the kale finely across the leaf and lay strips on a large shallow platter.
Scatter over the pumpkin ribbons and lemon juice and sprinkle on the seeds and Parmesan, season carefully, add a drizzle of olive oil and toss it together.
CommentsI would never think of eating kale raw – you'd imagine it would be too tough – but this is fabulous, a great salad that I had in New York this autumn. It has a melon sweetness from the pumpkin, texture from the kale ribbons, sharpness from lemon juice and salty richness from the parmesan. The roasted pumpkin seeds add nuttiness, too.