I feel like it’s time I probably wrote something about Adam over here (I have, after all, just married the guy). I have a phobia about putting anything too personal out there on the internet, but I think I can overcome it for Adam.
Adam is the most driven, dedicated human being I know – this is a man who translates Julius Caesar at 11 pm, who is constantly revising vocabulary (Ancient Greek, Latin, and German are all in the mix at the moment), who is always ready to talk about ideas and concepts. His passion is the most motivating thing I can think of, and more than once has inspired me to get off my ass and do some work.
He’s all the things you could want in a partner (I’m sure everyone thinks that), and I’m so grateful that the guy from my ancient Greek art class, who helped me with an assignment, turned out to be Adam. He’s helped me grow in so many ways (and probably lots more that I’m not aware of), and seeing him develop and grow is one of my favourite things about our relationship. There is something new to love about him all the time (the other night he spent at least two hours clearing out paperwork and tidying his desk).
I first made a version of this salad one weekend, stuck in an apartment at the beach on a very, very rainy day. We were going a little stir crazy, to say the least. It was good enough to brighten the shitty circumstances, and I made it again almost as soon as we got home. You wouldn’t think the combination of lemon and truffle oil would work, but it really does, especially with the sweet pumpkin.
Truffled Pumpkin and Green Bean Salad
- If you don’t have truffle oil, this salad will still be delicious! Use whatever good-quality olive oil you have on hand.
- This salad could be easily made to go further by adding a few handfuls of rocket or baby spinach.
- Serving suggestions: crusty toasted bread, roasted tofu or tempeh if you like!
- 480 g (just over 1 lb) butternut pumpkin, deseeded and sliced into 1 cm half moons
- 2 tsp olive oil
- leaves from 4 sprigs of thyme
- 175 g green beans, trimmed
- 1/3 cup (40 g) toasted hazelnuts, chopped
- sea salt and freshly cracked black pepper
For the dressing:
- 1 tsp truffle oil
- juice of 1 lemon
- pinch of salt
- freshly cracked black pepper
Preheat oven to 200 C (390 F). In a large bowl, toss pumpkin slices with olive oil, thyme leaves and salt and pepper to taste. Spread out in a single layer on a baking tray. Roast for 25 minutes, turning slices over half way through. Remove from oven and let cool for 10 minutes.
While the pumpkin is roasting, bring a medium pot of salted water to the boil. Boil green beans for 3 minutes, then drain.
Make dressing by putting all components in a glass jar, screw on the lid, and shake.
In a large bowl, toss roasted pumpkin slices, beans, dressing and hazelnuts. Arrange on a plate, with most of the hazelnuts on top. Enjoy!