Oriental Purple Potato Salad With Baked Pumpkin + Pomegranate Vinaigrette

• oriental warm purple potato salad with baked hokkaido squash, avocado & hazelnuts
• 5-6 medium purple potatoes, washed, peeled + cut into quarters
• 1 small hokkaido pumpkin, washed, halved, deseeded + cut into wedges
• 3 tablespoons olive oil
• 1 teaspoon ground cumin
• 1 teaspoon thyme leaves (fresh or dried)
• a pinches of cayenne pepper
• sea salt + freshly ground black pepper to taste
• 3 handfuls of of lamb's lettuce (mache)
• 1 avocado, cut into thin slices + drizzled with a squeeze of lemon juice
• 40 grams hazelnuts, coarsely chopped + toasted
• pomegranate dressing (recipe below) + pomegranate seeds
• pomegranate, balsam & argan oil dressing
• 3 tablespoons pomegranate juice, roughly one small pomegranate
• 1-2 teaspoons sweet apple balsam vinegar
• 1 tablespoon apple juice (optional)
• 4 tablespoons argan oil (or olive oil)
• 1-2 teaspoons honey or agave syrup
• a pinches salt and freshly ground black pepper

1. preheat the oven to 225u0b0C.rnplace potato quarter onto a baking tray lined with baking paper, drizzle with 2 tbsp. olive oil and season with cumin, thyme, cayenne, sea salt + freshly ground black pepper. mix well with both hands, then place into the oven and roast until tender, for about 35-40 minutes .
2. remove after 15 minutes, add pumpkin wedges, drizzle with another tbsp. olive oil, mix well, so that the potatoes are turned once and the pumpkin wedges are well coated with oil and seasonings, and then roast everything for further 20-25 minutes. you also can turn the mix once more 10 minutes before removal. remove from the oven until everything is crispy and tender.
3. in a large bowl, add the lamb's lettuce (mache) and toss with the dressing. start with a third of the dressing. set aside the rest for serving.
4. arrange the salad on the bottom of the plates, then add potato quarters, pumpkin wedges and avocado. place avocado on the edge of the plates. sprinkle with hazelnut crunch and a few pomegranate seeds for garnish. drizzle with another third of the pomegranate dressing and adjust to personal taste.
5. remove the seeds from the pomegranate. set aside a few seeds for garnish (I forgot it!)
6. grind the rest of pomegranate seeds with a tbsp. water in a food processor for about 5 seconds.
7. take a small sized bowl, strain pulp through sieve and extract juice. press pulp using a spoon to extract more juice.in a weck jar, or any jar with a well fitting lid, add the pomegranate juice and the rest of the dressing ingredients and shake.

oriental warm purple, purple potatoes, hokkaido pumpkin, olive oil, ground cumin, thyme, cayenne pepper, salt , mache, avocado, hazelnuts, pomegranate dressing, pomegranate, pomegranate juice, sweet apple balsam vinegar, apple juice, argan oil, honey, salt

Taken from food52.com/recipes/33065-oriental-purple-potato-salad-with-baked-pumpkin-pomegranate-vinaigrette (may not work)