WARM ROAST PUMPKIN AND FIG SALAD
Peel and chop a pumpkin into cubes. Spray with olive oil, sprinkle with sea salt and cinnamon, place on a baking sheet and roast in a 180C oven for 20 minutes or until soft. Wash 3 cups of baby spinach and pat dry. Slice four ripe figs. Arrange the spinach on a shallow platter, top with the warm pumpkin and the figs. Sprinkle with some lightly pan-fried macadamia nuts, almonds and a tablespoon of lupin flakes. Drizzle with a tablespoon of honey, the juice of one lemon and a swirl of balsamic glaze. Season well and serve immediately. This super simple salad is guaranteed to tantalise your taste buds.
Southern Forests pumpkin, figs, spinach, macadamia nuts and honey are all in season right now.
FIG AND PASSIONFRUIT PARFAITS
This simple breakfast idea uses fresh Southern Forests figs, passionfruit and honey. Fill the bottom half of a glass with your favourite muesli or granola. Top it with a few scoops of Mundella Greek yoghurt. Add the pulp from a passionfruit and a sliced fig. Finish with a swirl of honey. If time permits, allow the parfait to sit in the fridge, as the muesli will absorb some of the moisture from the yoghurt.
ROAST BEET AND CAULIFLOWER SALAD
Roughly cut the florets from half a cauliflower. Spray with olive oil and season with a light sprinkle of paprika, some sugar and salt. Peel a fresh beetroot and chop it into chunks. Spray with olive oil and season with salt. Place the cauliflower and the beetroot on to a lined baking tray and roast in a 180C oven for 20 minutes. Fill one half of another baking tray with some chopped kale and the other half with a punnet of cherry tomatoes. Drizzle the tomatoes in balsamic glaze and season both items well. Place them in the oven too and allow to cook for about 20 minutes. When all the items are cooked, remove them from the oven and toss in a bowl along with three generous handfuls of spinach. Cover with the juice of one lemon and an extra drizzle of olive oil.
Cauliflower, beetroot, kale, spinach and cherry tomatoes are all in season now in the Southern Forests.
EASY BEETROOT GNOCCHI
Peel a beetroot and chop it roughly. Cook in a pot of salted boiling water for approximately 25 minutes or until the beetroot is soft. At the same time, peel 6 large white potatoes, chop into chunks and boil in a separate pot. When the potatoes are cooked, drain them but return the water to the pot and set it aside. Dry the potatoes well and then mash, removing all lumps. In a food processor, whizz until smooth the beetroot along with 2 tablespoons of the water it was boiled in. Combine half the beetroot with the mashed potato. Add 4 tablespoons of finely grated Parmesan cheese and 4 tablespoons of sifted plain flour. Mix well. Peel half a butternut pumpkin, chop it into chunks and boil in 2 cups of vegetable stock until the pumpkin is soft. Allow to cool and then blitz in a food processor to create a puree. Set aside. Reheat the water from the potatoes, bringing it back to the boil. Meanwhile, roll the beetroot and potato mix on a floured surface, creating several logs about 3cm in diameter. Chop the logs into bite-sized pieces and drop them into the boiling potato water. When the gnocchi floats, it is cooked. Scoop it out of the water. Heat a frypan and add 2 tablespoons of salted butter. When it is melted, add the gnocchi and a handful of macadamia nuts and half a cup of fresh spinach. On a plate, make a generous puddle of the pumpkin puree, top with a little of the remaining beetroot puree, and then the pan-fried gnocchi mix. Finish with some more freshly grated Parmesan.
This recipe is much easier to prepare than it sounds and is a fantastic way to showcase Southern Forests beetroot, pumpkin, potato, macadamia nuts and spinach.
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