Roast pumpkin and broccoli salad with almond crumbs
Vege stores and markets offer fresher and often cheaper produce - for example, the broccoli I bought was half the price and looked like it had just been cut, for example - and you can always substitute if a different ingredient takes your fancy.
|1 tbsp||Olive oil|
|1 to taste||Salt & freshly ground pepper|
|1 tsp||Fresh rosemary|
- Preheat oven to 200°C. Slice the broccoli into florets. Peel the pumpkin, remove the seeds and chop into bite-sized pieces.
- Toss the pumpkin in the oil, season and roast for 30 minutes then add the broccoli and continue cooking for a further 10 minutes.
- Meanwhile, in a food processor, put the almonds, torn bread, garlic and rosemary. Pulse until you have crumbs.
- In a hot pan, add the crumbs and butter, season and stir until golden and crunchy. Serve over the pumpkin and broccoli.scented with cardamom to finish rounds dinner off nicely.
CHEF'S TIP Use bulk bins to buy nuts, grains and spices - they're less expensive and fresher, plus you can buy just the quantity needed and also don't have to pay for the packaging.
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