Pumpkin and mozzarella

Pumpkin and mozzarella

By
From
The Beef Club
Serves
4
Prep
15 mins
Cooking time
45 mins
Photographer
Marie-Pierre Morel

Ingredients

Quantity Ingredient
1/4 pumpkin
100ml olive oil
sea salt
freshly ground black pepper
1 garlic clove
1 sprig thyme
1 bay leaf
30g pumpkin seeds
1/4 bunch watercress
2 balls mozzarella
1 teaspoon curry powder

The vinaigrette

Quantity Ingredient
1 orange, juiced
1/2 lemon, juiced
6 tablespoons olive oil
sea salt
freshly ground black pepper

Method

  1. Preheat the oven to 180°C. Peel the pumpkin, cut into 4, lay the pieces in an ovenproof dish and season with olive oil, salt and pepper. Crush the garlic in its skin and add it along with the thyme leaves and bay leaf. Roast in the oven until the pumpkin is golden and soft (about 30 minutes) basting frequently.
  2. To make the vinaigrette put the orange juice in a small saucepan and bring to the boil. Reduce for 15 minutes or until you have a syrupy consistency. Mix in the lemon juice, olive oil, salt and pepper.
  3. Toast the pumpkin seeds in a hot, dry frying pan.
  4. Mix the salad leaves with the vinaigrette. On each plate serve a piece of pumpkin with a little sliced mozzarella, dressed watercress leaves, and sprinkle with pumpkin seeds and a little curry powder.
Tags:
Steak
Olivier
Bon
Beef
Club
France
French
Steakhouse
Romée
Romee
Goriainoff
Pierre-Charles
Pierre
Charles
Cros
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