Roast Pumpkin Rocket Salad

This was one of the salads I made for our Christmas feast (it’s up there on my list of favourite salads). I love salads that combine a great selection of ingredients and this is one of them. It’s not the cheapest salad to make as far as the cost of ingredients goes but you pay for what you get, its delicious.
Zagorgeous Cathy a work colleague and friend from Patrick Egan Optometrist shared this recipe with me a couple of years ago and every year since I have made it for Christmas lunch as well as a lot of special occasion BBQ’s. I love it when others ask me for the recipe, to me that’s what its all about, sharing the love and great recipes!!


Your List Of Ingredients

1kg butternut pumpkin (This week I used a 1kg combination of pumpkin and sweet potato)
4 cloves unpeeled garlic
1 tablespoon olive oil
Salt and Pepper to taste
6 slices prosciutto
2 bunches asparagus trimmed
200g baby rocket leaves
1/2 cup shaved parmesan cheese
1/3 cup pine nuts, toasted (I usually cheat and buy the ready roasted pine nuts)
200g snow peas, thinly sliced

2 tablespoons olive oil
2 tablespoons red wine vinegar
2 teaspoons Dijon mustard
1 teaspoon sugar
2 teaspoons chopped fresh thyme


Peel pumpkin and chop into 3cm pieces (mine always seem to end up a little smaller). Place pumpkin into a baking dish with garlic. Drizzle with oil, season with salt and pepper. I then give the pumpkin a toss around on the tray with my hands to make sure it is evenly coated with the oil.

Cook in a moderately hot oven, 190C, for about 25-30 minutes until pumpkin is tender and browned, turning the pumpkin at the 15 minute mark helps keep the process even.


This is what you should see post roasting.


I pop garlic out of the skin and shred it up and gently fold through the pumpkin for extra flavour.
I actually completed the pumpkin roasting step the night before I assembled the salad, I do this every Christmas too. Just pop roasted pumpkin and garlic in an airtight container in the fridge.


This is where I prefer to purchase all my fresh fruit and veg, ‘Tweed Fruit Exchange’. You can always be sure of getting great produce and customer service. I was served by Zagorgeous Lee this week, thanks guys I’m sure I’ll be back again before the week is out!


This is where I picked up to finish off the salad on Monday night.

Boil, Steam or microwave asparagus until just tender (I microwave in a steamer for 2 minutes on high). Rinse under cold water, drain well.


My thinly sliced snow peas.


Cook prosciutto in a heated greased pan (I just use a non-stick pan and no greasing) until browned all over and crisp. drain on paper towel. Roughly crumble into bite sized pieces.


Unfortunately Toasted pine nuts were not available at the supermarket this week so I had to do my own. As you can see from the before and after shot they ended up a little toastier then I would have liked but they were fine.


When chopping the thyme I strip the woody stalks and discard them, using just the leafier remains.


Combine all ingredients in a screw top jar (I use a trusty Tupperware cup and lid), shake well.


Assemble the salad as shown (I mix all the greens and make them the base of my salad, I then top with pumpkin followed by the prosciutto then the parmesan, scattering the pine nuts on top and lastly drizzling the dressing over the top. Alternatively you can gently toss all the ingredients together.


I served the salad with a side of BBQ chicken. Perfect for a warm summer evening.

I hope you enjoy this as much as we do, its delicious.

Stay tuned for my upcoming Blog Post this Sunday for ‘Salted Caramel Brownie Sandwich Cookies’.

Until then,


Roasted Gold Beetroot Salad



This is a delicious salad that was introduced to me by my local fresh produce supplier
‘Tweed Fruit Exchange’. Every second Wednesday these fantastic people are giving out food tastings of recipes made from the ingredients they sell. I think it’s a fantastic idea and wanted to share one of the wonderful recipes I got to sample.

You will need
2 bunches gold Beetroot
200g Danish fetta
1sml salad onion
1/4 cup balsamic dressing

Wash and trim Beetroot, wrap in foil and roast @ 180 degrees for about 1 hour. Let cool then peel and cut Beetroot into a wedge. Dice fetta and finely slice salad onion, then place all ingredients in serving bowl, season with salt and pepper if desired, drizzle with balsamic dressing and serve.

I also chose to serve the above on a mixture of salad greens. It was absolutely delicious.
I would never have known gold Beetroot existed if it wasn’t for ‘Tweed fruit exchange’ so I say thankyou to them and also I am looking forward to their next tasting which I believe will be this coming Wednesday yum. They are the best fresh produce suppliers around and they have amazing staff.

Cherry tomato, cucumber and green bean salad

This is a great recipe for spring/summer I found it on about 12 months ago. You can have it alone or accompany it with another salad and some protein it’s totally up to you. Tonight we had it with a roasted gold beet root salad and some salmon, lentil and carrot patties!!! I wish our kids would eat this food too but unfortunately not this time around instead they chose 1x reheated spaghetti Bol leftovers and 2x boiled egg and soldiers!!! But for those who have an appreciation for fresh healthy food, here is the link to a quick, fresh salad.
You may notice in my salad picture I used raw zucchini that’s because we were out of cucumbers, the zucchini’s still worked really well.