Bark Pumpkin, Caramelised Onion & Spinach Streusel Recipe

Prepare and roast pumpkin

Preheat oven to 200°C (400°F). Cut the pumpkin into 2 cm–3 cm thick wedges or 3 cm cubes (leave skin on if using kabocha; peel if using butternut). Toss pumpkin pieces with 3 tbs olive oil, 1 tsp sea salt and 1/2 tsp black pepper on a baking tray lined with parchment. Roast in a single layer for 25–30 minutes, turning once, until edges are caramelised and tender when pierced with a knife. Remove from oven and set aside to cool slightly.

Make caramelised onions

While the pumpkin roasts, heat 20 g butter in a medium skillet over medium-low heat. Add the thinly sliced onion and a pinch of salt. Cook slowly, stirring occasionally, until softened and translucent (10–12 minutes). Add 1 tbs brown sugar and continue to cook for another 6–8 minutes until deeply golden and sticky. Deglaze pan with a tablespoon of water if the pan becomes too dark. Once caramelised, remove from heat and set aside.

Prepare streusel

In a bowl combine 40 g plain flour, 50 g cold cubed butter, 25 g panko (if using), 40 g finely grated parmesan, 1 tbs brown sugar, 1/2 tsp smoked paprika, 1 tsp lemon zest and 1/4 tsp sea salt. Use fingertips or a pastry cutter to rub the butter into the dry ingredients until mixture resembles coarse crumbs with a few pea-sized pieces. Stir in the roughly chopped nuts.

Bake streusel topping

Spread the streusel in a thin, even layer on a small baking tray lined with parchment. Bake at 180°C (350°F) for 10–12 minutes until golden and crisp, shaking the tray halfway through to ensure even colouring. Watch closely so the parmesan does not burn. Remove and cool — mixture will crisp further as it cools.

Make dressing

Whisk together 60 ml extra virgin olive oil, 15 ml white wine vinegar, 1 tsp honey or maple syrup, 1/2 tsp Dijon mustard, 1/2 tsp salt and 1/4 tsp black pepper in a small bowl or jar until emulsified. Adjust seasoning to taste, adding a little more vinegar for brightness or oil for mellowness.

Toss spinach and rocket

In a large bowl combine 120 g rocket (arugula) and 120 g washed spinach leaves. Add 2–3 tbs of the dressing (reserve the rest) and gently toss just to coat. The greens should remain bright and not soggy. Taste and add more dressing if needed.

Place dressed rocket and spinach on a large serving platter or divide between 4 plates (serves 4). Arrange warm roasted pumpkin pieces over the greens, distributing evenly.

Scatter caramelised onions over the pumpkin and greens.

Crumble or sprinkle the cooled streusel liberally across the salad so you get crunchy pockets of nut, parmesan and buttery crumbs.

Drizzle 60 ml soft caramel sauce sparingly over the pumpkin and streusel — aim for a few thin lines rather than one heavy puddle so the salad has sweet accent rather than cloying sauce.

Finish with shaved parmesan and a final grind of black pepper. If desired, sprinkle a few extra toasted nut pieces for presentation.

Serve immediately so the streusel stays crisp and the roasted pumpkin is slightly warm against the cool peppery greens.