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Inventive ways of using our blue cheeses

Dead Simple Pumpkin & Blue Cheese Salad

Serves 4

Pumpkins! What a gift of nature – they are such a versatile ingredient for cooking, colourful, they last a long time once harvested, and most importantly they go very well with blue cheese! A simple salad like this can help to add a bit of colour in the long winter months.

 

pumpkinsalad

  • 1 medium sized pumpkin
  • 125g pack of Cashel Blue® or Crozier Blue cheese
  • Some salad leaves, eg. baby spinach, rocket, lamb's lettuce
  • Toasted seeds, eg. sunflower or pumpkin seeds
  • Salad dressing
  1. Peel, de-seed and dice pumpkin. Then cut into bite-size cubes.
  2. Place on a tray and drizzle with oil and roast for approximately 30 minutes at 200?C.
  3. Cut the blue cheese into chunks
  4. In a bowl combine salad leaves, toasted seeds, roasted pumpkin, cheese and dressing.

Ingredients:

  • 1 medium sized pumpkin
  • 125g pack of Cashel Blue® or Crozier Blue cheese
  • Some salad leaves, eg. baby spinach, rocket, lamb's lettuce
  • Toasted seeds, eg. sunflower or pumpkin seeds
  • Salad dressing

Method:

  1. Peel, de-seed and dice pumpkin. Then cut into bite-size cubes.
  2. Place on a tray and drizzle with oil and roast for approximately 30 minutes at 200?C.
  3. Cut the blue cheese into chunks
  4. In a bowl combine salad leaves, toasted seeds, roasted pumpkin, cheese and dressing.