#SaturdaySessions: Roasted daikon and pumpkin
Recipes for the weekend
Roasting these vegetables really brings out their character and the sauce works so well with them. The combination is a perfect blend of textures, colours and flavours. I serve them as a side for roasted and grilled meat, and sometimes just eat them on their own or with a simple salad when I am home alone. And if there are any leftovers, I'll toss them cold through a salad the next day.
Here's what you need
Serves 4 to 6
1 small daikon (white radish), approx 500g, peeled and cut into large cubes
1/2 butternut pumpkin, approx 500g, peeled and cut into large cubes
3 tablespoons vegetable oil
1 teaspoon sesame oil
1 teaspoon salt
2 tablespoons honey
20g unsalted butter
1 tablespoon soy sauce
1 tablespoon sesame seeds
1 teaspoon finely chopped chives
How to make it
1. Preheat the oven to 200 degrees Celcius. Line two roasting tins with baking paper.
2. Spread the daikon in a single layer in one of the roasting tins. Spread the pumpkin in the other one. Drizzle with the vegetable and sesame oils. Sprinkle with the salt. Toss the vegetables to coat well.
3. Cook the daikon and pumpkin in the preheated oven for 40 minutes, or until golden and just cooked through, shaking the tins occasionally during the cooking time. Remove from the oven. Allow to cool.
4. Put the honey, butter, soy sauce and sesame seeds in a small saucepan over medium heat. Stir until well combined and the butter has melted.
5. Toss the daikon and pumpkin together in a dish and pour over the sauce. Scatter over the chives and serve immediately.
This recipe was reproduced with permission from Daniella Peita Graham's cookbook, On The Table At Home. Loved it? You can purchase it online or from Gallery & Co. For more #SaturdaySessions recipe inspiration, click here.