Preparation & Cooking Time
Rose Prince, food writer for The Telegraph offers up this simple and delicious salad. A warm salad, ideal for an autumnal starter dish and, a great way to use the centre of the pumpkin at Halloween.
If you enjoy learning to cook, Rose offers a one-day lesson at her residence in Dorset. You get to cook 4 courses together then enjoy as a lunchtime meal with a glass of wine or two.
For the Dressing
1 Tbsp Dijon Mustard
1 tsp Sugar
1 to 2 tsp Red Wine Vinegar
1 Garlic Clove, halved
4 Tbsp Sunflower Oil
2 Tbsp Extra-virgin Olive Oil
2 Tbsp Crème Fraîche (optional)
Sea Salt & freshly ground Black Pepper, for seasoning
For the Pumpkin Salad
Small Pumpkin, peeled, deseeded and cut into 2cm wedges
3 tbsp olive oil
8 rashers Smoked Streaky Bacon
8 slices Black Pudding
1 Fennel Bulb, very thinly sliced, tossed in lemon juice
1 Apple, very thinly sliced, tossed in lemon juice
Leaves from 4 sprigs of Tarragon
2 Tbsp chopped Flatleaf Parsley
- Preheat the oven to 200°C / 390F / Gas Mark 6.
- Put all the dressing ingredients except for the crème fraîche in a bowl with a tablespoon of water and a large pinch of salt. Mix together well until you have a thick emulsion. Stir in the crème fraîche, if using, season to taste, then leave so that the garlic infuses the sauce.
- Brush the pumpkin with olive oil then bake on a roasting tray until soft and coloured a little. Set aside in a warm place.
- Slowly fry the bacon until crisp then drain on kitchen paper. Break into shards and set aside in a warm place.
- Fry the black pudding then break into lumps. Set aside in a warm place.
- To assemble the salad, put the warm pumpkin, bacon and black pudding in a large bowl and briefly toss together with half the dressing (discard the garlic).
Transfer to a large serving dish or individual plates, scatter over the fennel, apple, tarragon and parsley, then add the rest of the dressing.