Warm salad days

Autumn doesn’t have to spell the end of salads. It’s all about the balance of tastes and textures.

Autumn doesn’t have to spell the end of salads. Freshly pickled apples really lift the flavour of the pumpkin salad; it’s all about the balance of tastes and textures.

4 small carrots, scrubbed

2 small red onions, peeled

1 head broccoli

4-6 chicken thighs, skin off

1 x 400g can chickpeas, rinsed

Large handful rocket

Handful flat-leaf parsley leaves

Handful hazelnuts, chopped

For the dressing

2 tablespoons sherry vinegar

5 tablespoons olive oil

1 garlic clove, finely chopped

Juice ½ lemon

Halve carrots lengthways; cut onions into thin wedges. Place in baking tray, drizzle with oil and roast in a 180°C (fan) oven for 20 minutes, shaking tray occasionally. Cut broccoli into florets; place on baking tray with chicken and chickpeas. Bake for 25 minutes, or until chicken is cooked. Remove; season. Meanwhile, whisk vinegar with oil, garlic and lemon juice; season with salt and pepper. Tear chicken into bite-size pieces; place in a bowl with vegetables, chickpeas, rocket and parsley. Pour over dressing. Season to taste. Transfer to serving dish; scatter with hazelnuts. Serves 4

Small butternut pumpkin, seeds removed, cut into 2cm wedges

Extra virgin olive oil, to drizzle

200g salad leaves

100g feta

¹⁄³ cup pepitas

For the pickled apples

250ml white wine vinegar

150g caster sugar

2 apples, cored, cut into chunks

Make pickled apples by placing vinegar and sugar in saucepan with 1 cup water and a pinch of salt. Bring to boil, stirring to dissolve sugar. Set aside to cool; add apple chunks (keep them submerged by placing a saucer on top). Leave to pickle until serving (they’ll keep for 2-3 days). Brush pumpkin with oil; season with salt and pepper. Spread on a paper-lined baking tray; roast in 180°C (fan) oven for about 40 minutes, turning after 20. Arrange salad leaves on serving platter; add roasted pumpkin and pickled apple. Crumble feta over top; sprinkle with pepitas. Drizzle some pickling liquid and olive oil over top. Season with salt and pepper. Serves 4