ZERO WASTE RECIPE - Kinfolk Whole Pumpkin Salad for The Great Local Lunch

Did you know that all parts of the pumpkin are not only edible but totally delicious?

Kinfolk Head Chef, Hiro Okada, created this zero-waste recipe using locally gown and gleaned produce for the Great Local Lunch as part of the Sustainable Living Festival.



Butternut Pumpkin : 1.5 kg

Carrot: 2

Brown Onion: 1

Warrigal spinach: 2 Cups

Sage: ½ cup

Vegetable oil: 500 ml

Rice flour: 1 cup

Red wine vinegar: 4 tablespoons

Dijon mustard: 1 tablespoons

Honey: 1 teaspoon

Extra virgin olive oil

Salt and pepper to taste

Olive oil for roasting


1. Heat your oven to 180C.

2. Pour vegetable oil into a medium size pot, heat it up slowly on stove and bring up to 190C.

3. Wash butternut pumpkins, carrot, brown onion, warrigal spinach and sage.

4. Peel the skin of pumpkins and set aside. Dice the flesh, put it in an oven tray, season with salt, pepper, olive oil, and set aside. Wash the pumpkin seeds in a bowl with water and dry them well. Toast the pumpkin seeds with a small amount of olive oil in a frying pan until crunchy and season with salt.

5. Dice carrots with the skin on. Put into a separate oven tray and season with salt, pepper, olive oil and set aside.

6. Roast pumpkin in oven for 10 - 12 min. Roast carrots in oven for 18 - 20 min.

7. Slice onion into ring shape with the skin on, about 1 cm thickness.

8. Lightly coat pumpkin skin and onion rings with rice flour and deep-fry them in the heated oil pot.

9. Julienne cut sage and set aside.

10. Whisk red wine vinegar, dijon mustard, honey, extra virgin olive oil, salt and pepper in a bowl. Check the seasoning.

11. Mix pumpkin, carrots, sage, warrigal spinach and red wine vinaigrette in a bowl and adjust the taste with salt and pepper.

12. Transfer to a serving plate and garnish with pumpkin seeds, fried pumpkin skin and onion rings.

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