I know that round here we refer to butternut as butternut pumpkin but in other parts it is called butternut squash. Squash or pumpkin it is really yummy roasted and makes a strong case for a salad being a meal.

Roast butternut and shallot salad


1 kilogram butternut pumpkin, seeds removed, cut into wedges

250 grams of small shallots (I used baby ones)

1 cup of buckwheat groats

2 tablespoons extra virgin olive oil

2 teaspoons harissa

Salt and ground pepper

A squeeze of liquid honey

½ cup almonds, toasted well

A few inside leaves of cos lettuce torn

A handful of Italian parsley


¾ cup Greek yoghurt

1 clove garlic, finely chopped

1 teaspoon cumin seed powder

½ teaspoon white pepper powder

Rind of a lemon

A pinch of sugar

Salt to taste


Preheat oven to 220 degrees Centigrade.

Add the buckwheat groats to a medium sauce pan of boiling water. Boil for 6-8 minutes, or until the groats are cooked but not mushy. Once cooked remove, rinse and let drain.

In a mixing bowl, whisk the harissa, oil, honey, salt and pepper. Toss the butternut wedges along with shallots so all the pieces are coated. Lay them onto a baking tray and roast for 25 minutes until slightly caramelized and tender. Set aside to cool.


Whisk all ingredients together and season well.

To Assemble

Arrange the lettuce leaves and Italian parsley on a large serving platter. Place the pumpkin and shallots. Sprinkle along the buckwheat groats and the toasted almonds. Spoon the dressing over. Serves 4.

Leave a Reply

Your email address will not be published. Required fields are marked *