As the seasons go by, nature changes with time, and before you know it, winter is all around you. Cold is quelled by comfort food, humble harvests transform into hearty roasts, and ClemenGold^® mandarins taste like summer in the heart of winter. Gather the family for a bountiful feast, with this Roasted Pumpkin & ClemenGold^® Salad.

From Farm to Fruit Bowl

When harvesting time rolls around for ClemenGold^® mandarins, an air of excitement and gratitude floods the farm. The crop is the crown, signifying another season’s hard work.

Nurtured by nature and handled with care, ClemenGold^® mandarins remain on the tree, soaking up the sun until the skins are that distinct bright orange colour and the insides have reached the height of flavour that only a ClemenGold^® mandarin can provide. They are then handpicked and transported to packhouses across the country to be pampered, prepared and placed on the shelf.

“We relish the fact that the fruit of our labour will please citrus lovers, especially since our love language is to make sure your ClemenGold^® mandarin reaches you in prime condition,” says one of the farmers.

Virtually seedless, easy to peel and bursting with flavour, these citrus fruits hold a place of honour on kitchen counters and in school lunch boxes. Infuse zesty goodness into comforting puddings, and indulge in warm salads with the flavour of ClemenGold^®.

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Warm, Wholesome & Zesty

This winter harvest salad celebrates the wholesome flavours of winter and the juiciness of ClemenGold^® mandarins. Whether served as a side dish or a main, it deserves to be placed in the centre of the table, for all to share and taste.

Sweet pumpkin wedges, ClemenGold^® slices, red onion chunks and garlic cloves are generously seasoned with fragrant herbs, drizzled with olive oil, and then roasted to perfection. Luscious labneh serves as the base for this harvest salad, which is topped with beautifully roasted pumpkin and charred ClemenGold^® mandarins.

A vibrant vinaigrette of freshly squeezed ClemenGold^® juice, olive oil, wholegrain and Dijon mustard, parsley, coriander and honey brings everything to life. Toasted pumpkin seeds, almonds and sesame seeds add crunchy texture and nutty flavour, while warm spices like cumin, cinnamon and paprika provide earthiness and smokiness to this delightful dish.

This winter harvest salad celebrates the wholesome flavours of winter and the juiciness of ClemenGold^® mandarins.

Ideal for Sunday lunch, accompanied by roast chicken or braaied lamb chops – or equally delicious served as is – this showstopping side dish is what winter eating is all about. It’s homely, hearty and simply delicious! Savour the creamy labneh, roasted pumpkin and zesty ClemenGold^® flavours in one generous bite.

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Roasted Pumpkin & ClemenGold Salad

The bright, citrusy notes of roasted ClemenGold^® perfectly complement the caramelised pumpkin and creamy labneh in this comforting, scrumptious winter salad. Tuck in! 

Serves: 4-6 | Prep time: 20 mins (excl. labneh prep) | Cook time: 40 mins | Difficulty: easy

Labneh

500 g double cream yoghurt
¼ tsp (1,25 ml) salt

Roasted Pumpkin

1 large pumpkin, cut into thick wedges
2 red onions, each cut into 8 wedges
4 garlic cloves, peeled
2 ClemenGold^® mandarins, peeled and sliced into thick rounds
3-4 sprigs of fresh thyme, leaves picked
10 fresh sage leaves
¼ C (60 ml) extra virgin olive oil
Maldon salt & freshly ground black pepper, to season

Vinaigrette Drizzle

½ C (125 ml) extra virgin olive oil
2 ClemenGold^® mandarins, juiced
zest of 1 ClemenGold^® mandarin
1 Tbsp (15 ml) wholegrain mustard
1 Tbsp (15 ml) Dijon mustard
1-2 Tbsp (15-30 ml) finely chopped flat leaf parsley
2 Tbsp (30 ml) finely chopped coriander
1 Tbsp (15 ml) honey
pinch of Maldon salt & milled black pepper

Dukkah Crumble

1 C (250 ml) pumpkin seeds, roughly chopped
½ C (125 ml) almonds, roughly chopped
1 Tbsp (15 ml) coriander seeds, lightly crushed
2 Tbsp (30 ml) white sesame seeds
1 Tbsp (15 ml) ground cumin
1 Tbsp (15 ml) smoked paprika
2 tsp (10 ml) ground cinnamon
¼ C (60 ml) sugar

Labneh

Line a sieve or colander with a muslin cloth or clean dish towel and place it over a bowl. Add the salt to the yoghurt and mix to combine. Transfer the yoghurt into the lined colander and close up with the overhanging cloth. Place it in the fridge for 12-24 hours; the longer it drains the thicker it will become.

When it’s ready, open the muslin and scoop out the labneh; set aside until ready to use.
*Tip: the remaining whey that has drained can be used as a stock in a soup or used to soak nuts or grains.

Roasted Pumpkin

Preheat the oven to 190 °C.

Place the pumpkin wedges on a large roasting tray, then add the onions, garlic, ClemenGold^® slices, thyme and sage. Drizzle over the olive oil and season well with salt and black pepper.

Place into the oven to roast for 35 minutes or until the pumpkin is tender and caramelised.

Vinaigrette Drizzle

Mix all the ingredients together and set aside.

Dukkah Crumble

In a dry pan over low-medium heat, toast the pumpkin seeds, almonds, and coriander seeds until they are lightly golden. Add the sesame seeds and continue to toast lightly. Incorporate the remaining ingredients, stirring to allow the sugar to melt and caramelise. If the mixture seems dry, add a splash of water.

Once the sugar has caramelised and browned, remove from the pan and spread it out on a sheet of parchment paper. Let it cool, then break apart into a crumble.

To Assemble

On a large serving platter, spread the labneh in a thick layer. Top with all the roasted vegetables, starting with the pumpkin wedges, the roasted ClemenGold^® mandarins, garlic, onions and herbs. Drizzle with the citrus vinaigrette and finally, garnish with the dukkah crumble. Serve immediately.

ClemenGold^® mandarins are available at Woolworths stores nationwide, until October. Make sure not to miss the freshly squeezed ClemenGold^® mandarin juice! 

For more zesty deliciousness, try these ClemenGold^® recipes.

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