Amy's Pumpkin, Broccoli & Colston Bassett Salad

Our resident recipe whizz Amy has been at it again, this time with a lovely nourishing number, perfect for a healthy lunch or seasonal side-dish. 

This is a nice autumnal dish, as it gets cooler and darker outside. I’m pretty partial to a combination like this one - the sweetness of the pumpkin, the savoury saltiness of the Colston Bassett and the peppery rocket, topped off with toasted walnuts for the crunch. 

Ingredients (serves 2): 

• Olive Oil 

• Pumpkin  

• 1 tsp wholegrain mustard 

• Salt and Pepper 

• 3 banana shallots (finely sliced) 

• 2 cloves garlic (crushed and finely chopped) 

• Broccoli (small florets) 

• 1 tbsp crème fraiche 

• 200g Colston Bassett Stilton 

• 200g rocket 

• 50g Walnut (toasted and roughly chopped) 

Method:  

1. Remove the skin of the pumpkin if you’re not fond of the texture. Core and dice into cubes (roughly 1-2cm squared).
   
   
2. Coat generously with olive oil, a teaspoon of wholegrain mustard, salt and pepper. Roast for 30 mins until the edges start to crispen and colour. 
   
   
3. In a wide frying pan, toast the walnuts until they start to brown. Remove the walnuts to cool and add olive oil to the now hot pan. Add the garlic and shallots and fry until the shallots start to soften and brown.
   
   
4. Now add the broccoli and lightly fry until slightly coloured but still bright green and retain a crunch.
   
   
5. Turn the heat off and add the crème fraiche to the pan. Crumble in about 100g of the stilton to melt into the broccoli. 
   
   
6. Remove the pumpkin from the oven and serve over a bowl of rocket. Top with the warm broccoli and crumble the remaining stilton over the top.
   
   
7. Scatter with the roughly chopped walnuts and enjoy warm.