All the flavours and textures in this salad combine perfectly together to create a visual and flavour feast.
¼ small pumpkin, sliced into thin wedges
45 ml olive oil
2 handfuls of sage leaves
Salt and pepper
250 g bacon lardons
a handful of winter salad leaves such as radicchio, baby spinach and rocket
150 g creamy gorgonzola
A little oil for deep frying
Olive oil and Balsamic vinegar for drizzling
What to do
Preheat the oven to 220°C.
Place the pumpkin wedges on a large baking tray and drizzle with olive oil and one handful of sage leaves. Season and roast for 15 minutes.
Add the bacon lardons to the baking tray and roast for another 15 minutes or until pumpkin is cooked and the bacon is crispy.
Fill a medium saucepan 2/3 with oil and heat on medium high heat. Fry the sage until crispy. Drain on kitchen towel and season.
Place the salad leaves, pumpkin, bacon and gorgonzola on a serving plate and garnish with the deep-fried sage leaves. Drizzle some olive oil and a little Balsamic vinegar over as a final flourish.
Michael’s wine recommendation – click here
Vickie de Beer is the Food Editor of Rooi Rose Magazine and has a stunning website called www.breadnbutter.co.za, from which this recipe is an extract with her kind permission. Vickie is a much lauded and award winning Food Editor and Writer. She has a unique eye for food and it’s joys. She works with Charles Russell who is a photographer based in Stellenbosch. Charles does many of the product packshots I use on this website, he is a talented Beverage, Lifestyle, Architectural and Landscape Photographer and has a wonderful eye for food. Click here to see Charles’s website.
They are a unique team which needs to be more well known than it is.