Whisky vinaigrette is delicious with hot or cold salads – try with cooked root vegetables, mushrooms, bitter greens, and salads with nuts or seeds.
Half a Hokkaido pumpkin, cleaned and deseeded
3 yellow onions
100g feta cheese
20g pumpkin seeds (option to use the seeds from the pumpkin above, cleaned and rinsed thoroughly)
A handful of parsley for garnish
50ml mushroom vinaigrette
For the mushroom vinaigrette
40ml Smoked Mushroom Garum
45ml Cep Oil
30ml Whisky Vinegar
Sea salt, to taste
Combine all ingredients in a mixing bowl and stir well. Season to taste with salt.
Heat oven to 160 degrees. Roast the pumpkin seeds until golden and crispy, on a pan or in the oven. Set aside for plating.
Peel the outside of the pumpkin with a knife or a peeler. Place the cleaned half pumpkin on a tray and drizzle with olive oil, salt and black pepper. Bake pumpkin for around 20 minutes or until tender, depending on the size.
After 5 minutes, add whole onions with the skins on, and bake for 15 mins in the same oven.
While baking, make the whisky vinaigrette (–link–).
Take out the onions after 15 minutes and let them cool completely. When cooled, cut the onions in half, (optional step to char the onion halves on a very hot pan). Remove the skins from the onions and separate the cooked layers into shells. Set aside for plating.
When tender, remove the pumpkin from oven and allow it to cool. When cooled, cut it into wedges to your liking. Set aside for plating.
Add pumpkin wedges and onions shells to your bowl or serving plate and sprinkle with the pumpkin seeds, chunks of feta cheese, and chopped parsley. Finally, drizzle the salad generously with the whisky vinaigrette.