10 February, 2015
P3 (signature dish)
1/2 Butternut Pumpkin
2 cloves of Garlic
Pinch of Sea Salt
1 packet of Spinach (rocket or any preference of lettuce, not iceberg)
1/2 cup Pinenuts
Balsamic Glaze (not balsamic vinegar!!)
Parmesen to personal preference (Aldi stocks a flavoursome, reasonably priced, flaked parmesen – it’s delicious)
Preheat oven to around 180 degrees, peel and dice butternut pumpkin and place on a flat baking paper lined tray. Peel and slice garlic over pumpkin (use Garlic slicer if you have one, just one of the many uses!), sprinkle with pinch of sea salt and olive oil (do not drench the pumpkin, just a light drizzle to lightly cover). Place in oven until caramelised, then remove to cool.
Meanwhile while pumpkin is in oven; in a frypan heat pan on medium heat, add ‘splash’ of olive oil and pine nuts, move pine nuts around pan until golden, remove and place on paper towel.
On serving plate place baby spinach, add pumpkin (with garlic from oven), sprinkle over pine nuts and add parmesan. Drizzle generously with balsamic glaze and serve.
This is going to be a hit at any BBQ or simply as a side dish – everyone asks me for this particular recipe!