This salad makes a tasty vegetarian main course, especially with the addition of toasted walnuts and barbecued cherry tomatoes.

Recipe: Ruth Pretty  Photos and styling: Carolyn Robertson

Makes: 6 servings

INGREDIENTS 

500g pumpkin (preferably buttercup), peeled and cut into 3–4cm chunks
¼ cup canola oil
1 tablespoon finely grated
fresh ginger
¼ cup tamari soy sauce
400g courgettes, cut diagonally into 1cm slices
5 tablespoons pumpkin seeds, toasted
¼ cup watercress or italian parsley leaves
2 tablespoons extra virgin olive oil
flaky salt
freshly ground black pepper

METHOD

Place the pumpkin chunks into a pot of boiling water and par-cook for about 5 minutes. Drain and cool to room temperature (or chill overnight).

Combine oil, ginger, and soy sauce. Pour half this mixture over the pumpkin and half over the prepared courgettes. Toss to coat, then set aside for 1 hour or overnight.

Heat a barbecue plate or stovetop grill plate. Drain off the marinade and cook the pumpkin for 10 to 15 minutes, or until well-coloured and tender Cook the courgettes on the hot plate for 2 to 4 minutes on each side or until tender. Move vegetables to a platter and mix gently.

Sprinkle with pumpkin seeds, watercress or parsley leaves, oil, and seasonings to taste. Serve hot, warm or at room temperature.

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