March 30, 2026

Panko Pumpkin Salad

Serves:

Cooking Time:

< 60 min

Ingredients:

Roast pumpkin:
1 kg pumpkin, deseeded, peeled & cut into 2 cm wedges
1 whole garlic bulb
unpeeled
60 ml olive oil
30 ml white wine vinegar
salt & freshly ground black pepper to taste

Gremolata:
60 ml fresh flat leaf parsley, chopped
1 red chilli, chopped
60 ml pistachios, finely chopped or pumpkin seeds
375 ml panko breadcrumbs
1 lemon zest
30 ml honey
45 ml olive oil
salt & freshly ground black pepper to taste

To serve:
375 ml LANCEWOOD® Double Cream Plain Yoghurt
pistachios & parsley

Method

Preheat the oven to 180°C.

Roast pumpkin:

Arrange the pumpkin wedges in a single layer on a large baking tray.
Add the garlic bulb and drizzle with olive oil, white wine vinegar, salt and pepper and toss to coat evenly.
Roast for 45 – 50 minutes until soft and golden around the edges.

Gremolata:

Add the parsley, chilli, pistachios and panko breadcrumbs together and mix well.
Add the lemon zest, honey, olive oil and seasoning and mix together.
Remove the pumpkin from the oven and remove the garlic bulb and set aside. Sprinkle the gremolata evenly over the pumpkin.
Return the tray to the oven and roast for a further 10 minutes until the breadcrumbs are golden.

To serve:

Meanwhile, squeeze the soft garlic flesh from the cloves and mix with the yoghurt.
Spread the yoghurt garlic mixture onto a slightly warmed serving plate and spread out.
Spoon the pumpkin slices on top and drizzle with a little olive oil. Sprinkle extra chopped pistachios and parsley over and enjoy!