This roasted buttercup, sautéed red onion and kale salad with pecorino cheese would have to be a favorite of mine. I have always thoroughly enjoyed eating simple salads as they are so easy to throw together and can be a highly nutritious meal. The flavors in this salad complement each other beautifully, with a hint of cinnamon, lemon and garlic.
If you're in the mood for something a bit more substantial, I would top this salad with a nice piece of grilled chicken breast, or lightly pan fried fish.
1/4 buttercup pumpkin, seeds removed, but leave the skin on, cut into wedges
4-5 large leaves of kale, washed and roughly chopped
1 medium red onion, peeled and thinly sliced into half rounds
2 garlic cloves, peeled and chopped
30g Pecorino or other sheep's cheese or parmesan
1 tbsp lemon juice
1/2 tsp cinnamon
freshly ground black pepper
extra virgin olive oil
Preheat oven to 180°C. Place the buttercup wedges onto a baking tray, drizzle with olive oil and sprinkle with the cinnamon, garlic salt an pepper. Bake for 20 - 30 minutes or until they are smelling aromatic and looking golden and caramelized. While the pumpkin is roasting, bring a skillet to a medium heat, add a good splash of olive oil and the garlic and red onion. Sauté for a few minutes and then add the roughly chopped kale. Season with garlic salt and pepper to your liking, continue to sauté until the kale is nice and tender. Arrange the buttercup wedges nicely on a large plate, top with the sautéed kale and onions, shave the pecorino over the top and drizzle with some more olive oil and lemon juice. Enjoy!