20 Sep 2017 |
Roasted pumpkin & Roncal with walnut vinaigrette
In my mind, this is a perfect salad, not pretentious in anyway – just amazing ingredients put together to create a great supper dish or light lunch. Roncal is a hard, creamy sheep milk cheese that is made in the Valle of Roncal in one of seven villages around the Basque region. If you can't find it, substitute with semi-cured manchego.
1.5 kg (3 lb 5 oz) pumpkin or squash, peeled, deseeded and cut into wedges
few sprigs of rosemary
1 bulb garlic, cloves separated
80 g (3 oz) walnut halves
75 g (2½ oz) Roncal cheese, shaved
For the dressing
2 tablespoons cider vinegar little drizzle of honey
sea salt and freshly ground black pepper
3 tablespoons extra-virgin olive oil
1 tablespoon walnut oil
For the full recipe go to Cooked.com
Jose’s new book, Catalonia: Spanish Recipes from Barcelona and Beyond will be published on the 19th October. Pre-order your copy here.
Photography by Laura Edwards