Season Savvy has been huuuuge this week. 24 recipes and counting.. no. Make that 25 and counting, because this, my friends, is the 25th link up. It seriously amazes me how people are using produce with such versatility and creativity! Keep them coming!
This post is from regular visitor and commenter Kirsty. Kirsty doesn't have a blog (yet!) but sent me her favourite pumpkin recipe for me to share with you all - thank you Kirsty!
Pumpkin and Kumara Salad
' I'm not a great photographer at the best of times but my camera is starting to die (rather like your kitchen appliances... do KitchenAid make a camera as well?) '
1/4 queensland blue pumpkin, skinned and diced
1 medium kumara (sweet potato), diced
2 garlic cloves, roughly chopped
2 tbsp olive oil
1/4 cup semi dried tomatoes, roughly chopped
200g feta cheese, ecrumbled
pepper, to taste
Method
Preheat oven to 180 degrees c
Toss kumara and garlic cloves in olive oil and put in an oven dish to start roasting.
After five minutes add the pumpkin, toss to coat in oil and add extra oil if needed.
After twenty minutes (or when it looks done to you – depending on the size of your diced vegetables!
) remove from the oven and add the semi dried tomatoes, crumbled feta and some black pepper.
Serve hot, warm or cold… it also reheats well but you will need to add more feta when serving.
Variations
- After it cools a little add it to a bed of baby spinach leaves and toss.
- Cook some couscous and add it to the warm mix, makes a heartier meal for vegetarians or a great side dish for something light (fish or chicken).
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1 lovely comments:
Yum, thanks for the recipe!
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