Roasted Pumpkin, Pomegranate and Watercress Salad
½ Pumpkin, deseeded peeled and diced into 2.5cm² pieces (about 1kg)
1 pomegranate, halved and deseeded
1 bunch or bag of fresh watercress, about 150g. Use only fresh tender shoots; if picking yourself, ensure you wash it thoroughly.
1/4 of an iceberg lettuce finely shredded with a sharp knife
1 Tablespoon pumpkin seeds
1 Tablespoon good olive oil
Salt and pepper
For the Dressing:
1 Tablespoon pomegranate molasses (available at good Deli’s)
Juice from your deseeded pomegranate
Take your pumpkin pieces and place in a bowl
Sprinkle with salt and pepper and drizzle with the olive oil, toss together and lay out on a baking sheet.
Bake at 180°C until soft and golden brown (20-30 minutes)
5 minutes before the pumpkin is cooked, toast the pumpkin seeds in the oven in a small flat pan. They will only take 5 minutes to toast. Take them out with the pumpkin.
While the pumpkin is cooking, prepare your pomegranate; cut in half laterally and using a wooden spoon, bang out the seeds and juice into a bowl.
Wash your cress and spin it dry in a salad spinner or shake off the excess water and roll gently in a clean tea towel.
On a large platter, spread the cress around the outside, place the shredded iceberg in the middle and top with roasted pumpkin, pomegranate seeds, pumpkin seeds and drizzle with your pomegranate molasses dressing.
Serve and enjoy.