March Series - Home Grown (17) by kgolab

March Series - Home Grown (17)

'Golden Nugget Pumpkins'

Great roasted, steamed, boiled or chipped. Wash and scrub the skin, peel or you can leave this on and eat this too.

Dice and roast in cubes, once cooked add to salads.

Today's Recipe: Pumpkin Couscous Salad

* 500g of Pumpkin
* 300ml of Vegetable stock or 1 stock cube.
* 1 cup of Couscous
* 250g Spinach
* 1 large Red Onion
* 1 can of Chick Peas
* 1/4 cup of Pine Nuts
* Olive Oil
* Parsley, chives or spring onion.

1. Wash and cut pumpkin into 2 cm pieces. Place on baking dish, coat with olive oil place into oven. Cook at 180 degrees Celsius until golden brown in colour.
2. Thinly slice the red onion.
3. Drain the can of chick peas.
4. Place couscous into the vegetable stock liquid. Leave for around 5 minutes to soak up the liquid.
5. Roughly chop the pine nuts and thinly slice the parsley, chives or spring onion.
6. Mix the onion, chick peas, couscous, pine nuts and spinach together.
7. Once the pumpkin is cooked and cooled (you can add it hot if you choose), add it to the other mixed ingredients. Gently toss and mix the pumpkin through the mixture.
8. Garnish with either thinly chopped parsley, chives or spring onion.
9. You can either serve and eat or put into the fridge to chill before serving.

~ The pumpkin can be substituted for sweet potato or the amount 500g can be a mixture of both vegetables (pumpkin and sweet potato).
Nice one
March 17th, 2020  
Sounds great
March 17th, 2020  
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