Warm salad of chargrilled pumpkin with spicy mushrooms and kale
Marcus Wareing’s warm salad of chargrilled pumpkin with spicy mushrooms and kale showcases autumn and winter vegetables, cooked in a dressing inspired by Far Eastern flavours.
Ingredients
- 1kg/2lb 4oz pumpkin or squash (such as kuri, onion, butternut), peeled, seeds removed, cut into 2.5cm/1in thick wedges
- 200g/7oz kale or cavolo nero, tough stems removed
- 1 lemon, juice only
- olive oil
- handful pumpkin seeds and sesame seeds, toasted, to serve
For the dressing
- 2 tbsp honey
- 2 tbsp soy sauce
- 1 tbsp mirin
- 1 tbsp sesame oil
- 1 tsp five-spice powder
- pinch dried chilli flakes
For the spicy mushrooms
Method
To make the dressing, mix all the ingredients together. Use half of the dressing to coat the pumpkin. Set aside the remaining dressing.
Heat a large griddle pan over a low heat, add the pumpkin and cook for about 30 minutes, until soft and sticky, turning occasionally and brushing over any excess dressing. Leave to rest on a tray.
Meanwhile, pick the kale leaves into a large bowl, then squeeze over the lemon juice. Mix with your hands until the kale is well coated.
To make the spicy mushrooms, mix together the miso and butter. Heat a large frying pan over a high heat, add the miso and butter mixture, then add the mushrooms and cook until golden. Add the garlic and cook for 1–2 minutes, then add the reserved dressing and cook until sticky,
Arrange the kale, pumpkin and mushrooms on a large platter and pour over the cooking juices. Sprinkle the toasted seeds over the top.
