Wednesday, November 3, 2010
Honey Roasted Pumpkin Salsa
We've just arrived back from 2 glorious weeks down the South Coast. It's been heaven eating out nearly every night or buying fresh fish from the markets and cooking it simply on the BBQ. Other than that I've hardly cooked at all (except for the previous blog post - but you can hardly call that cooking!). One of our favourite places to eat over the past couple of weeks has been a humble pie place called, Hayden's Pies. They have everything from: Masaman curry; Roast chicken and leek; Chunky steak with mashed potato; Atlantic salmon and king prawn, to name a few. One pie in particular caught my eye - Honey roasted pumpkin with spinach and feta. It's difficult to describe the taste but I simply couldn't get enough of them! I had to do something with this. I had to roast pumpkin in honey!........It's not a salsa as such, I know, but the coriander and the lime definitely take me there. Enjoy!
piece of butternut pumpkin (enough to give you about 250g) peeled and chopped into bite size pieces
tablespoon of honey
100g sugar snap peas, topped and blanched
small handful of coriander leaves
a few sprigs parsley
small handful of beetroot leaves
how to make your honey roasted pumpkin salsa
Pre-heat oven to 200C. Place bite size pumpkin pieces onto some baking paper on a tray, drizzle with the honey and bake for 40 mins. (You want the pieces to cook through but not char)
Just before the pumpkin is ready blanch the sugar snap peas and wash the leaves and the herbs. Drain well.
In a bowl toss everything together gently and season with salt and pepper and a good spritz of lime juice.
Serve with a wedge of lime. Serves 2 as a light lunch or serve with lamb cutlets or fish for a more substantial meal.