TheAustralianWomensWeekly_Food_Issue_22_2016

ROASTEDPUMPKIN&

WATERCRESS SALAD

PREP + COOK TIME 45 MINUTES SERVES 8

850g pumpkin, peeled,

coarsely chopped

¼ teaspoon ground cumin

¼ teaspoon sumac

3 cloves garlic, unpeeled

2 tablespoons extra virgin olive oil

1 bunch watercress, sprigs picked

1 small red onion (100g),

sliced thinly

200g persian or greek fetta

DRESSING

1 tablespoon lemon juice

2 tablespoons extra virgin olive oil

1 teaspoon honey

¼ teaspoon sumac

COOK’S

NOTES

SLOW-ROASTED LAMB

WITH QUINCE GLAZE

If you have the time,

marinate the lamb in

the spice mix in the

fridge overnight. This

will allow the lovely spices

to permeate the lamb fully.

If you can’t find quince

jelly, you can substitute

redcurrant or apple jelly

• or even fig jam.

“Slow roasting is a fantastic way to

cook large cuts of meat, as it breaks

down the collagen, giving the meat

a melt-in-the mouth texture.”

Sophia Young, Style Director,AWW Cookbooks

1 Preheat the oven to 220°C/200°C

fan. Combine the pumpkin, cumin,

sumac, garlic and olive oil on a large

oven tray lined with baking paper.

Season with salt. Roast for 20 minutes

or until browned and just tender.

2 Just before serving, arrange

watercress on a serving platter.

Top with roasted pumpkin, onion

and fetta. Drizzle with dressing.

DRESSING

Meanwhile, combine the ingredients

ina screw−top jar; season with salt

and freshly ground black pepper;

shake well.

48 AWW FOOD • ISSUE TWENTY TWO