Recipes by Nomvuselelo Mncube
Styling by Robyn Timson Moss
Photographs by Roelene Prinsloo
Roasted pumpkin, rosemary, cranberry and pine-nut salad
- 1kg pumpkin, peeled and cubed
- 2 tsp ground coriander
- 2 tsp fennel seeds
- 3 tbsp canola oil
- 1 tbsp honey
- leaves of 2 fresh rosemary sprigs, chopped
- 80g dried cranberries
- 50g pine nuts, lightly toasted
Preheat the oven to 220˚C. Place the pumpkin cubes on a large baking sheet. Sprinkle with the ground coriander and fennel seeds, and drizzle with the canola oil and honey. Toss until coated well. Sprinkle with the chopped fresh rosemary. Roast in the preheated oven until soft, about 20 minutes. Remove from oven and transfer to a large heatproof bowl.
Add the dried cranberries and toasted pine nuts. Mix until combined.
To serve, transfer to a large serving platter. Enjoy warm or at ambient temperature.