Roast pumpkin salad with ricotta and sage

Roast pumpkin, ricotta and sage salad

½ pumpkin, slice into wedges
1Tb paprika
1Tb sea salt
Olive oil
8 garlic cloves, optional
½ C flaked almonds
4Tb sage leaves
½ C almond milk Ricotta (see previous post for recipe)
2C rocket, washed

Sprinkle pumpkin with paprika and salt. Drizzle with olive oil and toss to coat.
Bake in 180° oven for ½ hour, turn half way and add garlic after 15mins.
Toast almonds in a dry fry pan for 3mins or until golden. Remove and set aside. Heat 1Tb olive oil in fry pan and add sage, fry until crisp approx. 20 seconds. Set aside on paper towel.

To assemble arrange pumpkin, rocket, peeled garlic and ricotta on a plate. Top with sage, almonds and a drizzle of olive oil.
Serves 4

Fresh sage leaves can be covered in olive oil and refrigerated for up to 3 weeks and oil will be flavored for use.

Pumpkin tart on a millet pesto base

Pumpkin and onion tart on a pesto millet base

¾ C Millet
2 ½ C water
2 Tb ground flaxseed, in 4 Tb warm water (egg substitute)
2 onions, sliced ( red or white)
600 gm pumpkin, deseeded, peeled & diced 1cm cube
Sea salt & pepper
1 bunch basil
1/4 C almonds
1 clove garlic, peeled
Olive oil
1 Tb water
¼ C pumpkin seeds (pepitas)

For the base.
Pre heat oven to 180°
Toast millet dry in a medium saucepan for 2 min, toasting gives a nuttier flavor.
Add water, good pinch of salt and simmer on low heat with lid on for 20 min, stirring half way.
Mix flaxseed with warm water to make paste.
Turn heat off and stir flaxseed paste into millet and mix well to make a creamy consistency.
Spread mix evenly into tart tin (any shape tin works approx. 30cm, spray with olive oil if not non-stick). Use the back of a wet spoon if mix is too sticky. Place in freezer to cool for 10 min then bake at 200° for 15 min, allow to cool before topping.

Heat 1tb olive oil in a fry pan and cook onions on a low heat for 10 min, add a little water if they are sticking. Add pumpkin, pinch salt, pepper, drizzle of olive oil and fry on medium heat for 10 min.

Blitz basil (reserve some leaves for garnish), almonds, 2Tb olive oil, water, garlic and good pinch of salt in food processor until combined. Add dash more water if required.

Spread pesto over millet base. Top with onion, pumpkin mix and sprinkle pepitas over. Bake in oven at 200° for 30 min. Allow to cool for 10min before removing from tin. Garnish with basil leaves and salt & pepper to serve.

Millet is a small round ancient seed. It is very nutritious, particularly high in protein, magnesium and fibre. The method of cooking allows it to be creamy like polenta or fluffy like cous cous.

Pumpkin & tofu skewers with tamarind dressed snow pea salad

Pumpkin & tofu skewers with tamarind dressed snow pea salad

300g firm tofu, cut into triangles
300g pumpkin cut into triangles
2inch fresh ginger, grated
1Tb coconut or olive oil
Sea salt & white pepper
2Tb tamarind pulp
6 dates, chopped
¼ C boiling water
200gm snow peas, ends trimmed & sliced thinly
Handful coriander, washed & roughly chopped
1 red chilli, deseeded & sliced
2Tb sesame seeds, toasted

In a medium bowl mix ginger, pinch of salt, white pepper, and oil.
Add tofu pieces and coat. Allow to marinate while pumpkin cooks.
Boil pumpkin triangles for 15 min, until soft, drain.
Thread Tofu and pumpkin onto skewers.
Fry on griddle or BBQ.

To make the dressing, blitz together tamarind pulp, dates, boiling water and a good pinch of salt in a food processor (hold lid firmly because hot water can spurt). Taste for balance of salt, sweet and sour.

For the salad, mix snow peas, coriander and chilli. Dress with tamarind dressing and serve immediately.
Garnish tofu skewers with sesame seeds.
Serves 4

Tamarind is a spice that comes from the pod of a tamarind tree. It’s a sticky pulp with a sweet and sour taste, being rather tart.