Pickled Pumpkin and Prawn Salad

Preparation info

  • Serves


    • Difficulty


Appears in

A Long and Messy Business

A Long and Messy Business

By Rowley Leigh

Published 2018

  • About


For the Pickled Pumpkin

  • 1 kg (2 lb 4 oz) pumpkin or squash


For the pickled pumpkin, halve the pumpkin, remove the seeds and then peel. Cut into thin slices approximately 3mm (1/8in) thick. Rinse the slices, pat dry, then sprinkle with the sea salt. Leave for at least 3 hours or overnight. Drain and rinse the pumpkin in cold water and then place in a heavy roasting tin.

Combine all the other ingredients in a saucepan and bring to a gentle simmer