The combination of pumpkin and hazelnuts is well established in the cuisine of Lombardy, where I grew up, and neighbouring Piedmont. Always take the cheese out of the fridge a couple of hours prior to serving and cut it open just before you put it on the salad. A fresh ricotta would also work well.
Ingredients
450g pumpkin
1 clove garlic, peeled
4tbsp olive oil
6 sprigs thyme
80g rocket
70g toasted hazelnuts
500g burrata
For the dressing (makes enough to save for later)
15ml white wine vinegar
10ml red wine vinegar
35ml water
60ml olive oil
40ml vegetable oil
Method
Heat the oven to 180°C/fan oven 160°C/mark 4. Peel and deseed the pumpkin, then cut it into cubes and place on a baking tray with the garlic. Drizzle with 2tbsp olive oil, sprinkle with the thyme and season with salt and pepper. Cook in the oven for 45 minutes until tender. Leave the pumpkin to cool.
To make the dressing, mix together the white and red wine vinegars and a pinch of salt. Add the water, 60ml olive oil and all the vegetable oil, then stir until combined.
Toss the rocket with half the dressing and arrange on the plate with the pumpkin and hazelnuts. Cut open the burrata and place on top of the pumpkin. Drizzle over the remaining 2tbsp olive oil and season before serving.
This article originally appreared on House & Garden UK
