A Christmas Salad
It’s salad weather here friends! We are sweltering here in Melbourne today, the hot weather has kicked in. I love eating all sorts of salads in Summer. On Christmas day in Australia alot of people combine turkey and ham with salads instead of having the traditional Christmas dinner as it’s often quite hot.
My family are from Belfast, Northern Ireland, my Grandmother was a cook and used to do the traditional Christmas meal for us all (around 30 odd family members) even if it was 30 degrees. Cooking in a small kitchen I don’t know how she did it! My favourite was her Plum Duff (Plum Pudding) and I remember as a child asking my Dad to get the recipe from her. Of course it was one of those recipes where she added a bit of this and that by instinct, nothing written down.
There was always a big cheer when each family arrived at her place for Christmas Day and tables were put out in the backyard along with as many chairs as we could find. A big sheet was placed over the hills hoist (clothes line) to provide some shade. For our first course a big pot of soup was placed on the table, after which turkey, ham, roast potatoes, veggies and gravy were consumed. My dad would always have a photo taken with the big turkey leg in his hand ready to take a bite! Everyone would shreik with laughter. There was always alot of happy times and I used to love catching up with my Aunts, Uncles and cousins.
My husband’s family do a lovely Christmas lunch with ham and turkey and salads which I think is perfect for our Australian Christmas. Following is a moreish salad I’m making for Christmas day (our turn to host this year) with kipfler (fingerling) potatoes, pumpkin, fetta and the Christmas touch..deep red jewels of pomegranate seeds scattered over the top after being banged out with a wooden spoon.
I saw this salad on my blogger friend Alison’s blog Green With Renvy. Alison made it as part of her post Thanksgiving cleanse. The dressing has a wonderful flavour. I changed a few things from the original recipe as there were ingredients I didn’t have..substituted apple cider vinegar for champagne vinegar.
PUMPKIN SALAD WITH ROAST POTATOES AND POMEGRANATE SEEDS
Adapted from The Year In Food
500 grams kipfler (fingerling) potatoes, 1/3 cup plus 2 tablespoons olive oil , 1/4 pumpkin, 2 tablespoons freshly squeezed lemon juice , 2 tablespoons apple cider vinegar , 1 teaspoon Dijon or wholegrain mustard , 1 teaspoon honey , 10 packed cups Rocket (Arugula), seeds from one pomegranate, 1 cup crumbled Feta, Sea salt and freshly ground black pepper
Preheat oven to 180 degrees.
Slice potatoes lengthwise in halves or quarters depending on size. Arrange in an, an ovenproof dish and drizzle 1 tablespoon of olive oil and 1/4 teaspoon of salt over the potatoes. Toss to coat. Roast until tender and browned.
While the potatoes roast, prepare the squash. Slice in half lengthwise, and remove seeds and membrane. Slice into thin half moons, Arrange in another ovenproof dish, drizzle with one tablespoon olive oil and another 1/4 teaspoon salt and toss to coat.
Remove potatoes from the oven and add the pumpkin. Roast until tender and just beginning to brown, about 20 minutes. Remove from oven and set aside to cool.