Vegetarian Smoked Pumpkin, Macadamia & Goat's Cheese Salad | Jock Zonfrillo

Go veggie with my Smoked Pumpkin, Macadamia & Goats Cheese Salad! I challenge you to find one person who does not love this dish... 👀

What vegetarian or vegan dish would you like to see me re-create with you?

🧑‍🍳 INGREDIENTS:

For the Macadamia Puree:
• 100g x Macadamia nuts
• 150g x Cream
• 20g x White soy
• 12g x Rice wine vinegar
• 0.5g x Xanthan gum
• Reserved juices from roasted pumpkin

For the Thyme Oil:
• 20g x Thyme leaves
• 50g x Parsley leaves
• 130g x Grapeseed oil

For the Smoked Pumpkin and Garnish:
• 2kg x Kent pumpkin, roasted at 140C for 2 hours
• 50g x Macadamia nuts
• 12 sprigs Thyme, with tender stems
• 6 small sprigs Rosemary, with tender stems
• 75g x Goat’s cheese

🧑‍🍳 METHOD:

Roast 100g of macadamia nuts at 140C until lightly golden, about 10 minutes. Turn the oven up to 180 degrees.

Roast another 50g of macadamia at 180C until deeply golden, about 5 minutes. Leave to cool, then crush between two plates to achieve a coarse crumb.

Place the 100g of lightly toasted macadamia in a blender along with remaining ingredients for the macadamia puree. Blend on high speed to form a smooth puree.

Remove core from pumpkin, cut into eight wedges and remove the pumpkin's seeds. Season liberally with flake salt then use a barbecue to smoke the pumpkin.

Place thyme, parsley and oil in a blender and blend on high until the blender's jug feels warm, about three minutes. Pass through an oil filter.

Fill a wide saucepan with about an inch of canola oil and heat to 160C. Fry thyme and rosemary until crispy but still golden, about two minutes. Transfer to a paper towel and season.

Spread macadamia puree on the bottom of a serving dish and arrange pumpkin on top. Garnish with crumbled goat's cheese, roasted macadamias, fried herbs and thyme oil.

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