Bastard salad with pumpkin, rocket and pine nuts

Bastard is a cheese from Bruny Island Cheese Co that is made with both cow and goat milk. It’s a semi hard cheese with a natural rind. It has a robust flavour. The goats milk gives it a little more acid than it’s brother cheese, Tom, which I think works a treat. Nick Haddow, founder of Bruny Island Cheese Co., only makes cheese with goats milk while the milk is around (which doesn’t seem to be incredibly often). So if you see this cheese, grab it while you can. I got mine as part of my Christmas Cheese Club offer. If you like the look of this recipe, but can’t get the cheese, you could substitute parmesan, another semi-hard goat cheese, or some other semi-hard cheese with a bit of tang. Low on ingredients this week, I made a simple salad which I think showed off this cheese, and the other ingredients beautifully. I had some rocket and pumpkin in the fridge, and thought they’d all go beautifully together with some roasted pine nuts and balsamic vinegar.

Serves 2

1/2 teaspoon salt
grams pumpkin
2 teaspoons oil
3 cups rocket
1 tablespoon pine nuts
1 teaspoon balsamic vinegar
1 teaspoon extra virgin olive oil

Discard the peel and seeds of the pumpkin. Using the long blade on your vegetable grater, or a mandolin, thinly slice the pumpkin. Scatter the slices evenly with salt and leave for an hour or so.

Bastard salad

Bastard salad

Gently toast the pine nuts in a frying pan till golden brown. Set aside in a large mixing bowl.

Drain the pumpkin slices and coat with the oil. Heat a frying pan to medium-high. Cook pumpkin in batches, till it goes golden brown. Add to the mixing bowl.

Shave the cheese with a vegetable peeler or the long blade on your vegetable grater. Add the cheese to the mixing bowl.

Add the rocket to the mixing bowl and toss to combine. Drizzle with the balsamic vinegar and olive oil. Serve.

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