|Preparation time||15 mins|
|Cooking time||15 mins|
- 100g blackcurrants
- ½ baby blue pumpkin
- 2 ½ tbsp extra virgin olive oil
- Salt flakes and cracked pepper
- 4-5 tbsp mixed seeds, including sesame, sunflower and pumpkin seeds
- 8 spring onions, thinly sliced on an angle
- 1 tbsp chardonnay vinegar
- 100g goat’s curd
Preheat over to 160C and line a baking tray with paper
Soak the blackcurrants in warm water until plumped up
Cut the pumpkin into 5-6cm thick wedges, removing the seeds but keeping the skin on. Rub with half the olive oil. (George's tips and tricks for cutting a large pumpkin in video below!)
Heat a chargrill pan or barbecue grill until hot. Grill the pumpkin to obtain nice char marks on both sides. Transfer the pumpkin to the prepared baking tray and season with salt and pepper. Bake for 12-15minutes or until the flesh is soft when tested with a knife.
Toast the seed mix in a dry frying pan over medium heat for 2-3minutes or until lightly golden. Keep the pan moving so they don’t stick to the bottom and burn. Remove and cool in a bowl.
Drain the blackcurrants and combine in a bowl with the spring onions. Dress with the vinegar and remaining olive oil, and season to taste.
Place the pumpkin on a plate and top with the spring onion salad. Pipe or spoon the goat’s curd around the plate and serve.