Photo: Quentin Jones
- 3 tbsp canola oil
- 750g butternut pumpkin (peeled and thinly sliced)
- 1 bunch watercress sprigs
- 1 bulb fennel (thinly sliced)
- 2 tbsp sesame seeds
- 1 tbsp red-wine vinegar
- 1 tbsp orange juice,
- 1 tsp honey
- 1 pinch cayenne pepper
- sea salt
Heat canola oil over high heat in a large heavy-based pan.
Cook butternut pumpkin (peeled and thinly sliced) for 3-5 minutes, turning once.
Place 1 watercress sprigs on a platter and top with pumpkin slices. Top pumpkin with fennel (thinly sliced).
Toast 2 tbsp sesame seeds in a frying pan over low heat until golden.
Place 1 tbsp canola oil, 1 tbsp red-wine vinegar, 1 tbsp orange juice, 1 tsp honey, 1 pinch cayenne pepper and sea salt to taste in a saucepan. Stir over low heat until smooth, then drizzle dressing over salad and sprinkle with sesame seeds.
Serve with mash and roast chicken.
This recipe is featured in the book, Whip it Up which is available now in all good bookstores RRP $24.95. To order direct call 1300 656 059 or visit www.smh.com.au/store
- Cuisine - Italian