Tag Archives: pumpkin

Warm Balsamic Lamb Salad w Roast Pumpkin, Asparagus and Candied Walnuts

As you may have noticed by the amount of fish recipes on this blog, I’m not exactly the biggest fan of red meat. That said, given the right moment and the right recipe, I do really enjoy it. This recipe for Warm Balsamic Lamb Salad w Roast Pumpkin, Asparagus and Candied Walnuts is a deliciously light and lean way to incorporate red meat into your diet, especially as the weather heats up. . . Best of all, the bulk of cooking is done on the BBQ, so not only will you feel like you’ve eaten clean, but the kitchen will actually look clean too xx

Warm Balsamic Lamb Salad w Roast Pumpkin, Asparagus and Candied Walnuts
Adapted from Super Food Ideas / Taste.com
Serves 4


1 teaspoon coconut oil melted
1 tablespoon olive oil
2 tablespoon balsamic vinegar
600g lamb backstrap, trimmed
600g butternut pumpkin, peeled, seeds removed, cut into 3cm wedges
olive oil cooking spray
1 bunch asparagus, trimmed, cut into thirds
1 large red onion, cut into thin wedges
60g baby rocket leaves
handful of walnuts chopped
1 teaspoon palm sugar

1.Preheat oven to 200°C. Line a large baking tray with baking paper. Whisk oil, 1 tablespoon of vinegar and salt and pepper in a ceramic bowl. Add lamb. Turn to coat. Cover and refrigerate.

2. Place pumpkin on baking tray and coat with melted coconut oil. Season with salt and pepper. Roast, turning once, for 40 minutes or until golden and tender. Transfer to a large bowl.

3. In a small saucepan heat one heaped teaspoon of palm sugar over a low flame until it begins to melt (approx 1 – 2 minutes), add the walnuts and stir for another minute or two coating evenly with the melted sugar mixture. Remove from and place in a small bowl to cool.

4. Meanwhile, preheat a barbecue grill on medium-high heat. Lightly spray asparagus and onion with oil. Season with salt and pepper. Cook for 3 to 4 minutes or until tender. Remove to a large bowl.

5. Remove lamb from marinade. Barbecue for 3 to 4 minutes on each side or until liking. Transfer to a plate. Cover with foil. Stand for 5 minutes. Thinly slice.

6. In a large serving bowl combine leaves, pumpkin, onions and asparagus, toss gently to combine and top with candied walnuts and a drizzle of remaining balsamic. Place salad on serving plates. Top with lamb and serve.

Japanese Pumpkin Soup

There’s something about the Japanese Pumpkins at the moment, without even a drop of cream they all but melt into the most velvety soup. Besides being mercifully easy, this is one of my little one’s favorite recipes. It’s already become the winter go to soup in our home. Not only because I can always count on my little one enjoying it, but because my husband seems to love it equally as much. So, as long as you can find a lovely grocer who will pre cut your pumpkin (I hit up RAW), it requires minimal effort and delivers maximum satisfaction xx

Japanese Pumpkin Soup
Recipe by Mummyknows

1 whole Japanese pumpkin peeled and chopped
1 teaspoon coconut oil
1 to 1.5 litres chicken stock
2 heaped teaspoons sweet paprika
2 heaped teaspoons cumin
sea salt and pepper to taste

Heat 1 teaspoon coconut oil in a large saucepan. Saute pumpkin on medium heat stirring occasionally until it begins to soften and turn golden on the edges.

Add spices and continue to stir for a couple of minutes or until spices become fragrant.

Cover pumpkin with 1 to 1 1/2 litres of chicken stock. Depending on the size of your pumpkin you may need more or less stock to immerse pumpkin.

Semi cover with a lid, reduce heat to simmer and continue to cook until pumpkin completely softens and begins to melt into the liquid. Approx 20 to 30 minutes.

Allow to cool slightly then blend to preferred consistency and add extra chicken stock if required. Add salt and pepper to taste.

Roasted Pumpkin Salad

Pic via 101 Cookbooks

Roasted Pumpkin Salad

Roast pumpkin can be a great alternative to potatoes, it’s just that little bit lighter, healthier and easier on the tummy. This recipe is an interesting spin on your every day roast pumpkin. I prefer to replace the wild rice (as pictured) with quinoa to make it that extra bit nutritious and easier to digest.

3 cups of pumpkin, peeled and cut into 1-inch cubes
extra-virgin olive oi
sea salt
12 shallots, peeled
2 cups cooked wild rice or quinoa
1 tablespoon of sunflower seeds
3 tablespoons of olive oil
2 tablespoons lemon juice
1/4 teaspoon sea salt
1 tablespoon honey
2 tablespoons warm water
handful of parsley

Preheat oven to 180
Toss the pumpkin and schallots in olive oil along and salt to taste, sprinkle with rosemary and layout on baking tray. Oven roast for 45 min to an hour depending on your oven or until browned and tender, tossing a couple of times along the way. To make the dressing use a blender to puree the sunflower seeds, olive oil, lemon juice, salt honey and water. Combine the shallots and pumpkin with your cooked quinoa or wild rice in a large bowl and pour the dressing over.

Recipe adapted from 101 Cookbooks