Pumpkin and beetroot salad

Ingredients 700g pkt diced butternut pumpkin, or 700g peeled seeded pumpkin, cut into 2cm pieces 2 teaspoons olive oil 1 teaspoon caraway seeds 2 tablespoons pepitas (pumpkin seeds) 250g cooked beetroot, halved or cut into wedges if large 280g pkt baby spinach ¼ cup (60ml) balsamic 150g blue cheese, torn Method Preheat oven to 200C.…

Chickpea and pumpkin casserole

Chickpea and pumpkin casserole

Ingredients (4 servings) 1 cup dried chickpeas 1 tablespoon olive oil 2 medium red onions, cut into wedges 600g butternut pumpkin, chopped 1 garlic clove, crushed 4 sprigs fresh lemon thyme 1½ cups Vegetable stock 200g cherry tomatoes 100g baby spinach Method Place chickpeas in a bowl. Cover with cold water. Stand overnight in a…

Pumpkin, spinach and brie frittata

Pumpkin, spinach and brie frittata

Ingredients (4 Servings) 800g butternut pumpkin, peeled, seeded, cut into 2cm cubes 2 tablespoons olive oil 12 Eggs ½ cup (125ml) Thickened Cream 120g baby spinach leaves, finely shredded 200g brie, thinly sliced 120g baby rocket leaves Method Preheat oven to 200C. Line a baking tray with baking paper. Place pumpkin on the tray and…

Balsamic chicken and pumpkin salad

Balsamic chicken and pumpkin salad

Ingredients (4 servings) 2 chicken breast fillets, trimmed 1½ tablespoons olive oil ¼ cup balsamic vinegar 350g butternut pumpkin, peeled, cut into 2cm pieces 100g baby rocket 200g grape tomatoes, halved ½ x 400g can butter beans, drained, rinsed ½ medium red onion, thinly sliced Method Preheat oven to 220°C/200°C fan-forced. Line a large baking…