When I think of Spanish food, vegetables aren’t the first things that spring to mind. What this recipe is, even though I’ve adapted it somewhat, is a gathering of simple ingredients – with not an ounce of flesh in sight.
It’s a cinch to make, doesn’t take long to cook and is ideal as a side dish – or entire meal on its own. Admittedly I’d need to team it with plenty of crusty bread and extra virgin olive oil, should I have it as a meal.
Golden wedges of naturally sweet pumpkin, rings of bright red bullhorn pepper, cloves of creamy roasted garlic and the aroma of rosemary wafting around it.
The added extras of crunchy roasted walnuts and shavings of manchego cheese make it even more tasty, and that dressing ties it all together beautifully – an emulsion of cider vinegar, oil, honey and smoky paprika.
1.3 kg pumpkin (I used Kent)
1 whole bullhorn pepper (120 g)
1 whole bulb garlic
1 cup walnuts
2 sprigs fresh rosemary
¼ cup virgin olive oil
Salt & black pepper to taste
50 g Manchego cheese
2 tbsp cider vinegar
3 tbsp virgin olive oil
1 tsp honey
½ tsp smoked paprika
1 tsp black pepper freshly milled
½ tsp salt
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