Name: Chicory salad with chestnuts and pumpkin seeds
Yield: Serves 6
Ingredients: 1 tbsp lemon juice; 2 tsp white wine vinegar; 90 g sunflower oil; 150 g pumpkin seeds; 150 g butter; 4 chicory; 1 garlic clove; sea salt; salt; 30 g chestnuts, cooked and peeled; juice of ½ lemon; 2 tbsp extra virgin olive oil; 280 g whole milk

Preparation info

Serves
6

Difficulty
Easy

Appears in

Changing Tides

By Roberta Hall McCarron

Published 2024

About

A crisp salad, the perfect foil to the creamy gratin. The pumpkin seed purée can be made the day before, leaving very little to do when it’s time to eat.

Ingredients

Pumpkin Seed Purée

150 g pumpkin seeds
150 g butter
280

Method

Get started with the pumpkin seed purée. Keeping the temperature low so the butter doesn’t burn, toast the pumpkin seeds in the butter until golden brown, about 4 to 5 minutes. Strain the seeds through a sieve over a bowl and season them with a good pinch of salt. Keep the butter and put 30g of toasted seeds to one side.

Place the rest of the pumpkin seeds in a bowl with the milk, cover