Roasted pumpkin and cherries with grains, radicchio, and honey chilli dressing
Recipe from Giovanna Ryan and Love Fresh Cherries
This is a fabulous winter dish that just happens to be vegan. Serve as part of a Christmas spread along with other dishes or as a vegan main dish over the festive period. You don’t want to use very large pumpkins for this, they tend to be full of water and have little flavour. Go for smaller, drier varieties as I’ve listed below, and don’t forget to add delicious fresh cherries.
For 6 servings:
2 medium pumpkins or squashes. Delicia, sweet dumpling, crown prince, kuri or kabocha varieties are ideal
400g fresh cherries, pitted
400g grains such as farro, pearl barley or freekeh
½ head of radicchio
Handful flat leaf parsley leaves, roughly chopped
1 medium red chilli
4 tablespoons honey
3 tablespoons red wine vinegar
Olive oil to serve
- Pre-heat the oven to 200C.
- Carefully slice the pumpkin into small wedges. To do this safely, cut the bottom off so that you have something stable to rest on and use the sharpest knife you have. Place on a baking tray, drizzle with olive oil and season with salt. Roast in the oven for 30 minutes until soft and starting to brown at the edges.
- Place half the cherries on a separate baking tray, drizzle with olive oil and season with salt. Roast in the same oven for 15 minutes.
- Cook the grains according to the packet instructions.
- To make the dressing, slice the chilli very thinly and place in a small pan along with the honey and vinegar. Bring to the boil then simmer. Until you have a light, syrupy dressing. Around 3 minutes.
- To assemble, roughly tear the radicchio leaves and place in a large bowl along with the grains, parsley, roasted cherries, 2 tablespoons of olive oil and a pinch of salt. Stir to combine and tip onto a serving plate. Add the roasted pumpkin on top and finish with a scattering of the remaining fresh cherries.