Pumpkin Panzanella

Created by Dylan Kemper (Sous Chef) 

Serves approx. 4

Cook Time: 2+ hours

 

Central Otago Wine Pairing 

Our pumpkin panzanella is the perfect match for Kinross 'Luminare' Pinot Noir Rosé . The roasted pumpkin’s natural sweetness complements the wine’s red berry and pomegranate notes, while the savoury depth of toasted sourdough and a hint of herbs highlight the Rosé’s floral and mineral layers. Fresh acidity in the wine cuts through the richness of olive oil and cheese and balances the textures beautifully. It's a vibrant pairing that celebrates the interplay of sweet, savoury, and fresh.

Ingredients

Apple Cider Vinaigrette

• Smooth Dijon mustard – 20g
• Apple cider vinegar – 125g
• Manuka honey – 50g
• Olive oil – 300g
• Salt – to taste

Apple Mostarda

• Apples (your preferred variety) – 5
• Large shallot – 1
• Apple cider – 150g
• Manuka honey – 75g
• Grainy Dijon mustard – 125g
• Salt – to taste

Grilled Bread

• We use Focaccia (see the link to our recipe here) but you can use whatever you feel like– 4 slices.
• Olive oil

 

Stracciatella 

(Optional – Can be store-bought)

• Cream – 75g
• Fresh mozzarella balls – 2
• Flaky salt – 3g

 

Roasted Pumpkin

• Large butternut pumpkin – 1
• Olive oil
• Salt
• Black pepper

 

1/2 Fresh Apple

(Optional) Microgreens for garnish

 

Method 

 

1. Apple Cider Vinaigrette

Combine mustard, vinegar, and honey in a blender. Blend on low speed and slowly drizzle in olive oil to emulsify. Season with salt to taste.

 

2. Apple Mostarda

Preheat oven to 180°C. Remove stems and halve the apples. Peel and thinly slice the shallot. Place apples and shallot in a Dutch oven or roasting tray, cover with lid or foil. Roast for 45 minutes. Remove lid.

Roast uncovered for an additional 30 minutes, stirring every 15 minutes. Continue roasting another 20 minutes or until the liquid has mostly evaporated.

Blend the mixture until smooth. Strain through a mesh sieve. Whisk in the grainy Dijon mustard and season with salt.

 

3. Grilled Bread

Heat a grill pan. Drizzle olive oil on both sides of the bread. Grill until charred and crisp. Cut into cubes once cooled.

 

4. Stracciatella 

Shred the mozzarella into very fine pieces. Mix gently with cream and salt using fingertips.

 

5. Roasted Pumpkin

Preheat oven to 225°C. Peel and deseed the pumpkin, then cut into large cubes. Toss with olive oil, salt, and pepper. Spread on a roasting tray. Roast for 15 minutes or until golden and tender.

 

6. Fresh Apple

Cut into fine matchsticks.

 

Serve 

Spoon a generous amount of apple mostarda onto the base of the plate and spread evenly. 

In a mixing bowl, combine roasted pumpkin, fresh apple matchsticks, and grilled bread. Toss lightly with apple cider vinaigrette.

Plate the salad mixture over the mostarda base. Add 2–3 dollops of stracciatella on top. Garnish with microgreens if using.