Stir-fried salad (pancetta, kale, pumpkin)

This salad gets a wok-cooking makeover, and combines the crunch of toasted pine nuts, crispy pancetta, spicy sweet pumpkin and wilted kale. Dress with lemon and red wine vinegar to finish.

• serves

  4

• prep

  5 minutes

• cook

  5 minutes

• difficulty

  Easy

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Ingredients

• 2 tbsp pine nuts
• 100 g pancetta, cut into batons
• ¼ cup (60 ml) olive oil
• ¼ butternut pumpkin, peeled and diced into 1 cm cubes
• 1 tbsp harissa
• 1 tsp honey
• 1 small bunch kale, leaves picked and torn into bite-sized pieces
• salt and black pepper
• ½ lemon
• 1 tbsp red wine vinegar
• ½ red onion, thinly sliced

Instructions

1. Heat a wok over medium heat and toast the pine nuts, remove from wok. Add the pancetta and cook over medium heat, until the fat renders out of the batons.
2. Add the olive oil and pumpkin. Cook, tossing for 4 minutes, or until the pumpkin is softened.
3. Add the harissa and honey and toss to combine. Add the kale, season well with salt and black pepper and toss until just wilted.
4. Squeeze over the lemon juice, add vinegar, scatter with the pine nuts and toss through the red onion. Serve with plenty of black pepper.

Photography by Kitti Gould.

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Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Stream free On Demand

Easy Autumnal Dinners

Watch The Full Episode Here

PG

Watch The Full Episode Here

PG