Okay, so here’s the thing.
I am not really much of a following a recipe/measuring ingredients out kind of person.
Sort of ridiculous, I know, considering I have a food blog.
Originally the whole idea behind my food blog was that it was a place to centralise all my favourite recipes, a paperless medium, a database of all the yummy recipes I had found, tried, and created.I needed to free up one of kitchen cupboards where all my cookbooks resided and I thought uploading the recipes to a blog would be the easy solution.
I never cared about how many hits I’d get a day and if autobots wanted to leave me spam comments about having a longer lasting erection, it wasn’t a life crisis.
But now I enjoy logging in every day, reading comments and emails from people who’ve stumbled across my blog. I love the idea that people can be inspired by the recipes I post, just as I am inspired reading many food blogs.
But here’s the problem. When I’m getting my culinary freak on in the kitchen, I just don’t measure. I don’t weigh. I don’t count teaspoons, tablespoons and cups. I just throw it all together, taste as I go and hope for the best, which has served me well to date.
So today, I’m posting a vague “recipe” for a salad I concocted today for lunch. I’m going to have to be very broad with my ingredients measurements because to be honest, I whipped it up in such a hungry frenzy that I didn’t care. So I trust, that if you’re going to try this recipe, adapt the figures to suit your own style, taste and desires.
AND TASTE AS YOU GO!
On a side note, this recipe is great for a summer light lunch or work lunch and great for vegetarians. If you wanted to make a low GI version friendlier version, you would just substitute the pumpkin for kumara.
This recipe is also a good way of using up leftover roast pumpkin from the big dinner the night before.
- 2 cups baby mesclun salad leaves
- 2 large wedges of butternut pumpkin
- 1/2 small red onion, sliced finely
- 1 can chickpeas, drained and rinsed well
- 3/4 cup diced feta cheese
- 3/4 cup walnuts
- 1/2 small red capsicum, sliced into finely
- 3 tbsp honey
- 3 tbsp olive oil
- 1 tbsp wholegrain mustard
- 1/4 cup balsamic vinegar (I actually used rice wine vinegar because I’m having a love affair with it at the moment, and want it on everything).
- salt and pepper, to taste
- Preheat oven to 160°C.
- Cut pumpkin into palm-sized chunks and place on a oiled baking dish. Drizzle with olive oil, sprinkle salt and pepper to taste and then drizzle with 2 tbsp honey. Roast, in the oven until cooked through and edges start to slightly caramelise.
- Once the pumpkin is cooked, set aside to cool or refrigerate.
- In a large bowl or serving platter, assemble your salad.
- Top with chopped pumpkin and feta cheese. Sprinkle with chopped walnuts.
- Make your dressing by combining 3tbsp olive oil, 3tbsp honey, 1 tbsp wholegrain mustard and vinegar. Stir well, then pour over salad just before serving.