Roast pumpkin, blue cheese and broccoli salad with quince dressing
Photo by Babiche Martens
|1 kg||Pumpkin, peeled and diced|
|1 drizzle||Olive oil, to roast|
|2 heads||Broccoli, small|
|150 g||Blue cheese, crumbled|
- Preheat oven to 200C. Toss the pumpkin in a little olive oil and season. Roast on a tray for 30 minutes, then cool.
- Cut the broccoli into florets. Bring a saucepan of salted water to a boil and blanch the broccoli, cool.
- In a small bowl, add the boiling water to the quince paste stirring to soften, then whisk in the vinegar and oil, season.
- Gently combine the pumpkin and broccoli, plate then top with crumbled blue cheese and a drizzle of dressing.