Rachel Khoo: autumnal salad

Unlike many people, I don’t dread the arrival of autumn. This year we had our fair share of good weather and as the leaves are changing, I’m excited by the fine autumn produce on offer. A good salad relies on an easy-to-manage balance of tastes and textures, and should not be restricted to summertime. A glut of apples in the orchard inspired this quick pickle, which works excellently as a sharp accompaniment to the sweetness of pumpkin. The pecans are there for texture, and the creaminess of the cheese brings it all together in a celebration of the season.

Autumnal salad

Serves 4

½ pumpkin (approx 500g), seeds removed, cut into 2cm slices

Sea salt and black pepper

Extra virgin olive oil, to drizzle

200g salad leaves (eg, red chicory and romaine)

70g soft cheese (eg, taleggio)

40g pecans, toasted and chopped

For the pickled apples

250ml white wine vinegar

150g caster sugar

4 small apples, cored and cut into

8 segments (do this just before placing in the liquid)

Preheat the oven to 200C. Line a baking tray with foil and place the pumpkin slices on the tray, spaced evenly. Scatter with sea salt and drizzle with olive oil. Place in the oven for 45 minutes, or until coloured and a bit crisp, turning after about 30 minutes.

For the pickling liquid, put the vinegar and sugar in a small saucepan with 250ml water and a pinch of sea salt. Bring to a gentle simmer. Stir to dissolve the sugar. Set aside to cool. Add the apple chunks and try to keep them submerged in the liquid. Leave to pickle until serving (they will keep for 2-3 days).

Arrange the salad leaves on a serving platter, add the roasted pumpkin slices and the pickled apple chunks, crumble the cheese over the top and add the pecans. Drizzle some of the pickling liquid over the top (keep the rest for other pickles) and some extra virgin olive oil. Season with salt and pepper. Serve.