½ pumpkin, slice into wedges
1Tb sea salt
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.
Fresh sage leaves can be covered in olive oil and refrigerated for up to 3 weeks and oil will be flavored for use.
½ medium cauliflower, grated to rice texture
½ bunch sage, leaves picked
3 Tb olive oil
1 onion, diced
2 cloves garlic, finely chopped
½ C wild rice
1.5 C vegetable broth
1 bunch asparagus, snap ends off and discard, cut into 2cm pieces
1 lemon, zest and 1/2 of juice
Sea salt and white pepper
Fry ¾ sage leaves in 1Tb oil on a medium heat for 20 seconds or until crisp, set aside on paper towel.
Finely chop remainder sage.
Heat remaining oil and fry onion in medium saucepan until softened, add garlic.
Stir in wild rice, fry 2 min, add broth and simmer with lid on 30mins.
Add cauliflower, chopped sage, lemon zest, pepper and 2tsp of salt.
Simmer gently uncovered reducing broth, approx. 10 min.
Stir in asparagus and simmer for 3 min.
To serve top with fried sage and a squeeze of lemon.
2 large serves, 4 as a side dish
Other vegetables are also great in this cauliflower base risotto, such as pumpkin and beetroot.
Wild rice is not actually a rice grain; it’s a grass seed.
It is more nutty and chewy than rice; high in antioxidants, fibre and protein.