Roasted Pumpkin Moruna Salad

If you have gone to pagan holidays and are about to ride a Halloween nighttime spree instead of going to bed early today, you may soon have a pumpkin with holes languishing at home. And also that you are an irredent party revelers looking for heresy over fun, because there is the attractive alternative of the Holywins proposed by the Catholic church.

Between a name that makes you want to pronounce it as if you were Chiquito de la Calzada, the possibility of dressing up as Santa Teresa de Calcutta and the catchy slogan “let's celebrate the saints, not the frights!”, I am sure that the initiative has generated at this point a torrent of costume returns of "Donald Trump zombie", "sexy pumpkin" (sic) and "vampire pirate". If the alternative has caught you late, you must also have a whole pumpkin that cannot be returned, so we better eat it.

We will not only eat it: we will also use it as a bowl in which we will serve the rest of the ingredients that will make up a warm salad that will make your papillae happy (and, incidentally, you). I have prepared it with bulgur, a kind of wheat pasta that, once dried, is crushed in different types of thickness - I have used the thickest - and, like couscous, it can be hydrated without going through the fire.

You can change the dehydrated fruits with the ones you have more at hand, and the pine nuts for your favorite dried fruit, add some arugula or spinach leaves just before serving, change the scallion for chives or, if you don't like coriander, replace it with parsley. What I would not skip is the spoonful of yogurt: when in a bite you notice its creaminess, the sweet of a raisin and the texture and taste of the pine nut - together with the acidic point of the dressing and the freshness of the cilantro - it is easy for you feel closer to heaven than celebrating the Holywins we were talking about above.


The same pumpkin could do it.


For 4 people

  • 1 pumpkin of 1.2-1.5 kg (round or violin)
  • 200 g of bulgur (or couscous, brown rice, quinoa, etc)
  • 1 scallion
  • 3 tablespoons of raisins
  • 8 dried apricots
  • 2 tablespoons pine nuts
  • 1 pinch of cinnamon powder
  • 1 pinch of cumin powder
  • 16 black olives
  • 1 creamy yogurt or smoothie cheese
  • 3 tablespoons lemon juice
  • 4 tablespoons oil
  • Coriander to taste
  • Salt
  • Pepper


  1. Open the pumpkin in half - you can ask them to do it in the greengrocer, they can be very hard - and roast it in the oven at 180 degrees for about an hour (it may need a little more, leave it until it is golden and soft). When ready, wait for it to cool slightly (about 20 minutes, it should be warm).
  2. Meanwhile, hydrate for 30 minutes the bulgur - if it is the thickest, it can take up to 3 times longer - with twice its volume in water at room temperature with a little salt. Mix it with the olives, raisins and chopped dried apricots. Finely chop the onion and add it (do not discard the stem, and cut it very finely).
  3. Make a vinaigrette with the oil, lemon juice, salt, cinnamon and cumin. Dress the salad about half an hour before eating it.
  4. Toast the pine nuts in a pan over medium heat without oil. Serve the salad over the pumpkin halves, stir it with two tablespoons of yogurt in half, the pine nuts, coriander leaves to taste and freshly ground pepper. Each half is for two people.

Video: Simple Chicken Pastilla Moroccan Pie - Gordon Ramsay (February 2020).

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