Hi.

Welcome to my blog. I document my adventures in the kitchen, and all things food related. Hope you have a nice stay!

Pumpkin, Beetroot, Feta, Rocket and Pine Nut Salad

Pumpkin, Beetroot, Feta, Rocket and Pine Nut Salad

Ingredients

  • Roast Pumpkin
  • Roast Beetroot
  • Toasted Pine Nuts
  • Feta Cheese
  • Rocket
  • Olives
  • Zucchini
  • Basil

.................Nom Nom Nom

You can make this delicious roast vegie salad warm or cold it is delicious either way... I usually make it with left over vegies that need to be used from a roast the night before. Its such a great way to turn left overs into something so good- one of my favourite salads!

Cooking Method

  1. Cut pumpkin and beetroot into generous bite size sections and roast for 1 hour at 180 degrees in a fan forced oven with olive oil, salt and pepper.
  2. Cut zucchini's into thick slices and add to the roast pumpkin and beetroot in the last 20 minutes of roasting time
  3. Toast your pine nuts in a dry pan with salt and no oil until they have a nice colour on them
  4. Cube up your feta cheese and toss all remaining ingredients together with your roasted vegies. This salad needs no dressing it is just delicious as is.
A Day In The Orchard @ Myocum, NSW

A Day In The Orchard @ Myocum, NSW

Starfruit, Kiwi Fruit & Dragon Fruit Breakfast Bowl

Starfruit, Kiwi Fruit & Dragon Fruit Breakfast Bowl