It’s Halloween, so it’s time to breakout the pumpkins. Luckily, Lanzarote’s shops are full of delicious, vivid orange pumpkin chunks, perfect for this wonderful autumn recipe provided by Nerina of Event & Catering Solutions.
Nerina says “Everyone’s crazy about burrata”, and the creamy Italian cheese, available at local supermarkets, takes centre stage here. Dress the dish with a green herby dressing such as pesto, Argentinian chimichurri or Canarian mojo verde.
INGREDIENTS
• 500g pumpkin (sweet/pie pumpkin)
• 2 small 150g burratas or one large 250g (buffalo mozzarella is also fine).
• 2 garlic cloves
• Few sprigs of rosemary
• 1 large chili
• 1 lime
• 1/2 tsp sugar
• 45g blanched hazelnuts
• 20g butter
• Pesto, chimichurri or mojo verde for serving
• Olive oil, salt and pepper as needed
METHOD
1. To pickle the chilli, thinly slice the chili and place it into a bowl. Add ½ teaspoon of sugar, and a good pinch of salt. Squeeze over the juice of a lime and set aside to rest, stirring occasionally.
2. To prepare the pumpkin, scrape out the seeds and cut the pumpkin into 2-3cm thick wedges.
3. Place on a roasting tray with the garlic cloves, olive oil and butter and rosemary sprigs and oven roast for about 25-30 minutes at 170 degrees until just soft. Add the hazelnuts for 3-5 minutes until golden.
4. Set aside to cool for a few minutes then carefully peel the skin from the pumpkin wedges. 5. Scatter the pumpkin onto a serving plate, add the burrata on top and mix with the roasting juices, hazelnuts, pickled chillis, a drizzle of pesto, mojo or chimichurri and a good twist of salt and ground black pepper.
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