Kūmara & Pumpkin Salad with Green Goddess Dressing

“We love this dish during autumn. It uses recently harvested pumpkin and kūmara, and new season walnuts. The dressing can be adapted to whatever green herbs are available but it’s a chance to satisfy that craving before winter makes them less available. Don’t overcook the vegetables; they should still be soft, not chewy.”

1 kg each pumpkin & kūmara, chopped into

bite-sized pieces

1 tablespoon oil

Salt & pepper

A couple of decent handfuls of spinach leaves

(or kūmara leaves if it’s not too late in the season.)

2 cups freshly cracked walnuts, dry roasted

Roast pumpkin and kūmara tossed in oil and seasoning in a baking tray (be careful not to overcrowd the pan), at 180°C, for 1 hour.

Remove and let cool.