I can’t wait for the weather to cool down to start enjoying warm salads like this. Pumpkin, Brussels sprouts & of course, cheese are some of my favourite ingredients.
2 cups Kent or Jap pumpkin
2 tbspns blue cheese
8 Brussels sprouts
2 cups purple gem lettuce
Chilli & olive oil
1. Cut pumpkin into 4cm x 3cm x 2cm approx pieces
2. Roast at 200 degrees Celsius for 40 minutes with a drizzle of olive oil.
3. While pumpkin is roasting, shred the lettuce & boil the Brussels sprouts for 5 minutes.
4. Let the pumpkin & Brussels sprouts cool slightly (I tend to serve this salad warm), then layer the salad.
*top off with some finely chopped parsley if you have any on hand**
As a weekday single Mum, it’s really important to me to be able to purchase food that can last at least 3-4 days so I don’t have to drag my boys to the shop after work / daycare / scho when we are all exhausted.
This week my haul includes a quarter red cabbage (only a little needed in each dish), a whole cauliflower (so versatile), a bunch of parsley, mint & coriander (make the same dish with different herbs & it changes it big time), broccolini (great in salads or anything really), cheese (I currently have haloumi, goat’s cheese, grana Padano & persian feta in the fridge).
I want a different taste every night so am going to work on a weekly meal planner that is easy to do 3-4 nights with entry of variety but not too many ingredients.
Olives (always a staple in my fridge)
Sweet potato (staple in our house – we usually have about 4 ready at any given time to roast or bake)
Cucumber, so fresh
Goat’s cheese OR Persian feta
Sunflower seeds (optional – I like the texture & protein content)
I love a good salad – salty salmon, creamy feta, fresh mint, crunchy lettuce & of course a generous sprinkle of chilli
1 fillet of hot-smoked salmon, shredded
1 cup cos, finely chopped
1/2 cup mint leaves
1/2 zucchini, sliced & pan-fried for 1 minute on each side
3 baby Roma tomatoes, cut in half
3 teaspoons Persian feta (or goat’s cheese if preferred)
1 tablespoon sunflower seeds
Sprinkling of micro-cress (for decoration!)
1. Pan fry zucchini
2. Chop all other ingredients
3. Layer all in a bowl, squeeze the lemon over the top