Here's a winter salad. It's too freezing down here (Australia) for anything cold!
edamame, pumpkin and deep fried salami winter salad
1.5 kg butternut pumpkin, halved lengthways, but into 1.5cm thick slices
500g frozen, prepared edamame beans (in pods), thawed to room temperature
80g chevre, crumbled
8 slices ciabatta
12 thin slices Hungarian (mild) salami
1 cup plain flour
1 egg whisked with a splash of milk
1 cup breadcrumbs
1/4 cup olive oil, plus extra to drizzle
1/2 tsp Cayenne pepper
1 tsp sea salt flakes
1 tbsp Kecap Manis
Oil for deep frying
Preheat a fan forced oven to 190ºC. In a large bowl combine 1/4 cup oil, Kecap Manis, Cayenne pepper and salt. Add pumpkin slices and toss to coat. Arrange slices over a baking tray then pop into the oven for 40 mins, carefully flipping the slices over half way.
Meanwhile, peel edamame, discarding pods. Set beans aside.
Preheat oil in deep fryer to 200ºC. Press salami slices into flour to lightly coat, dusting off any excess. Dip floured salami slices into egg wash, then into breadcrumbs, pressing down to make sure breadcrumbs stick and fully coat the slice. Deep fry crumbed salami, 4 slices at a time, for around 2 mins or until puffy and golden. Drain on paper towel. Try not to devour these before you assemble the salad.
Once pumpkin is done, remove from oven (leave oven on). Arrange ciabatta over baking tray, drizzle with a little extra olive oil then pop into the oven for 20 mins, turning after 10 mins.
To serve, arrange toasted ciabatta, roast pumpkin slices, edamame, chevre and fried salami on a plate.