YOUR SEASONAL PRODUCE WATCH with Matt Golinski

PUMPKINS are part of a huge family of more than 900 species of plants called Cucurbits.

They are sometimes referred to as ‘winter squash’, as opposed to their cousins the summer squash which include zucchini and button squash.

Originating in North America and considered one of the oldest domesticated plants, there are now hundreds of varieties of pumpkin that have become an important part of the cuisine of most cultures of the world for both sweet and savoury applications.

Generally, the bright orange flesh of the pumpkin is either steamed, roasted, fried or made into velvety soup, but all the parts of the plant can be eaten, including the seeds, skin, flowers and leaves.

The main types we see for sale in this region are Butternut, Kent/Jap, Queensland Blue and Jarrahdale, with small baseball sized varieties like Minikins and Sweet Dumplings which are great for stuffing and popping up on the shelves occasionally.

I love skin on wedges of Kent pumpkin either sprinkled with olive oil, salt and dukkah or brushed with miso and roasted in a hot oven until caramelised and crispy.

INGREDIENTS:

750gm chicken breast

1kg Kent or Butternut pumpkin, peeled and diced

75gm walnuts, roasted

150gm feta

50gm rocket

50gm spinach

1 small red onion, peeled and finely sliced

50ml white wine vinegar

75ml extra virgin olive oil

1tbs Dijon mustard

Salt and Pepper

METHOD:

Dry the chicken breasts on paper towel and season well all over.

Sear in a pan on both sides until well coloured. Transfer to a roasting tray and roast in the oven at 180°C for 10 -12 minutes. Allow to rest before slicing into 5mm thick slices. Coat the diced pumpkin with olive oil, season and spread out in a single layer on a baking tray. Roast at 200°C for 25 – 30 minutes. Allow to cool to room temperature. Whisk together the mustard, vinegar, olive oil and salt and pepper. Mix together the chicken, pumpkin, walnuts, red onion, rocket and spinach, and dress with the vinaigrette.

Transfer the salad to a serving bowl and crumble the feta on top.

Serves 4