Warm roasted squash and ruby grapefruit salad with salsa verde

Serves: 4
Course: Side Dish
Cooking Time: 0 hr 45 mins
  • 1 medium sized squash
  • 15g of sumac
  • 1 small handful of oregano
  • 40ml of olive oil
  • Pinch of nutmeg
  • Salt and freshly ground pepper
  • 3 large ruby grapefruit
  • For the salsa verde
  • 50g of capers, rinsed
  • Zest of 3 lemons
  • 50ml of apple cider vinegar
  • 2 cloves of garlic
  • 100ml of extra verging olive oil
  • 200g of roughly chopped curly parsley
  • Pinch of salt and pepper

Preheat the oven to 180C. Cut the pumpkin open and remove all the seeds. Cut into 2cm slices and spread them on a baking sheet lined with baking paper. Sprinkle over all the other ingredients except the grapefruit and toss well with the olive oil. Roast in the oven for 30 minutes or until soft. Remove from the oven and cool slightly. Peel and slice your grapefruit, removing all pips, then scatter the slices over the squash.

Place all the salsa verde ingredients in a food processor and blitz together until the sauce reaches a pesto-like consistency. Spoon over the roasted squash and grapefruit.

Jess Murphy

Jess Murphy

Jess Murphy, a contributor to The Irish Times, is a Kiwi chef living on the west coast of Ireland