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Roast Pumpkin Salad

Roast Pumpkin Salad

Ingredients

  • SERVES 4
  • 1/2 Pumpkin, Roughly Chopped(1 Tbsp. Rosemary, 1 Tbsp. Sunflower Seeds, 1 Tbsp. Sea Salt)
  • 8 Artichoke Hearts
  • Spiced Chickpeas, (1 Tsp. Tumeric, 1 Tsp. Paprika, 1/2 Tsp. Cumin, 1 Clove Garlic, 1 Tsp. Salt)
  • 1/2 Cup Feta Cheese, Crumbled
  • 2 Cups Rocket
  • 1/2 Cup Sun-dried Tomatoes, Roughly Chopped
  • 2 Zucchini's, Roughly Chopped
  • 1 Red Capsicum, Cut into 4
  • Olive Oil
  • Balsamic Glaze

Cooking Method

  1. Preheat the oven to 180 fan forced. In a baking tray add your roughly chopped pumpkin and coat in olive oil, sea salt, rosemary and sunflower seeds. Bake for approximately 45 minutes.
  2. Once the pumpkin has been cooking for about 25 minutes, add in your roughly chopped zucchini and capsicum for the remaining time
  3. In a pan fry off your chickpeas with garlic, tumeric, paprika, cumin, salt and olive oil until nicely coated and set aside
  4. Once the vegetables have finished roasting you can put this delicious salad together hot or cold. Just mix all the remaining ingredients together and serve! Top with Balsamic Glaze and a drizzle of olive oil, salt and pepper
You can add whatever ingredients you like in this salad and there is no need for meat as it is very filling and delicious on its own. I had a pumpkin that needed to be used and this was the result based on the things in my fridge! It turned out scrumptious!!

You can add whatever ingredients you like in this salad and there is no need for meat as it is very filling and delicious on its own. I had a pumpkin that needed to be used and this was the result based on the things in my fridge! It turned out scrumptious!!

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