Monday, February 11, 2008
Zucchini & Pumpkin Salad
A few weeks ago, my blogging friend Tanna, did a whole series of recipes that featured pumpkin and very good they looked to. The only trouble was, at the time, we were having a few days over 40c, more than 100f, and pumpkin was probably the last thing anyone here wanted. That's the trouble with blogging across hemispheres at the height of winter/summer, so I just bookmark the recipes that sound great, to try when the weather is more appropriate.
Those of you that know Tanna realize she is a great cook and comes up with wonderful recipes and variations thereof. So when one sounds just like the thing you would want to try, but the weather is against you, it's like exquisite torture. So I got to thinking, what can you do with a pumpkin when the weather is hot? The question rattled around my mind for a while until the moment I was reading an Anne Willan cookbook and turned the page to a zucchini and yellow squash salad.
Isn't a pumpkin just a big squash?
Well, yes it is. It would also look great matched with the white of the zucchini shreds. The recipe looked and sounded great just as it was, but a small variation was in order, out with the yellow squash and in with the pumpkin. But then there was a small matter of fear, two fears in fact. I've never seen pumpkin served raw, was it safe? A quick google didn't reveal any issues, so then it was on to face my primary fear, using a mandolin to produce the neat little matchsticks. The blade that makes the sticks is a weapon of terror, but the thing is, it does its work in seconds, producing shapes that would take an age with a knife. Everything went well though, all my fingers are still there.
Looks great and tasted lovely, a bright, fresh salad with just a hint of pumpkin flavour. Next time I might blitz some toasted pumpkin seeds into the recipe for a little texture. I think Kalyn might like this, so it can be my entry to Weekend Herb Blogging, this week hosted by Ulrike from Kuchenlatein.
Zucchini & Pumpkin Salad
(adapted fron Anne Willan)
2 medium zucchini, topped and tailed
same quantity pumpkin, skinned - I used butternut
2 shallots, finely chopped
1/2 bunch dill, finely chopped
juice of 1 lemon
4 tablespoons vegetable or other neutral oil
salt & fresh ground pepper
On a mandoline, shred the zucchini and pumpkin into short matchsticks, place them in a bowl. Add the shallots and dill, then make a dressing with the lemon juice, oil, salt and pepper and mix into the salad. You can serve it straight way, but it does benefit from sitting for an hour as the vegetables soften slightly.