One of my favourite things about cooking is the different ways you can use a key ingredient, and I love being able to stretch ingredients and use leftovers.
Today I’ve used just half a pumpkin (circa $3.50 from the supermarket) for two salads which will last for at least two dinners and one lunch between the two of us. I’ve used things I just had in my fridge to make two healthy dishes that will make the first couple of days of the working week a little easier.
I cut the pumpkin up into fairly uniform squares about 1cm/1cm, drizzled over olive oil, cracked pepper and seal salt with circa 1 teaspoon crushed garlic. Then I popped this in a pre heated oven for around 18 minutes, stirring twice during the cooking.
Israeli Couscous Salad:
This starts with sweating onions and garlic in a pan, adding the couscous and then browning this, before adding around 2 cups of water (or stock if you have it) I then simmer this, adding cumin, dried chilli, cracked pepper and sea salt.
Once the couscous cooks through (about 8-10 mins) set it to one side in your bowl.
I added chives as that’s what I had in the fridge, otherwise a big bunch of finely chopped parsley
Then I chopped up around 180g feta very small (quarter the size of you big thumb) and added this to the couscous, along with around 1.5 cups of the cooked pumpkin.
A drizzle of fresh lemon juice stirred through makes this salad really zing, and I love using roughly chopped raisins and toasted pine nuts with this one also…
Roast Pumpkin Seasonal Crunch Salad:
This is very simply taking the roast pumpkin cooked earlier, and then and adding in the seasonal veg I had in the fridge. In this case it was snow peas and green and red capsicum, along with the leftover feta of course! I love the richness of the garlic pumpkin, and the crunchy freshness of the fresh (uncooked) veg… easy.