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  • The Australian Women's Weekly

    Salads and sides

    Nov 27, 2019 4 minutes
    PHOTOGRAPHY by BENITO MARTIN ✳ STYLING by KATE BROWN

    Pumpkin and asparagus with buttermilk dressing

    SERVES 6 PREP AND COOK TIME 45 MINUTES

    1.2kg piece Queensland blue pumpkin
    ¼ cup (60ml) extra virgin
    olive oil
    340g asparagus, halved
    1 medium lemon (140g)
    50g spring onion and chive
    cream cheese, broken into small
    wedges
    ¼ cup (40g) pecans, roasted,
    chopped coarsely
    coriander or shiso micro herbs, optional, to serve

    BUTTERMILK DRESSING

    1 fresh long red chilli, seeded, chopped finely, optional
    ⅓ cup (80ml) buttermilk
    2 tablespoons extra virgin
    olive oil
    1 teaspoon honey
    ½ teaspoon finely grated lemon rind

    Preheat oven to 220°C (200°C fan-forced). Line three large oven trays with baking paper.

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