“There is nothing I love more in this world than food – sourcing it, cooking it, talking about it, eating it and writing about it consumes my world,” says Sydney-based Katrina Meynink, the author of two cookbooks and a freelance recipe developer (you can find more of her healthy, flavour-filled recipes over at The Little Crumb). As the mother to two little girls, Meynink knows all about the juggle of feeding both yourself and your children well. Luckily, she’s here to inspire us. Put some time aside to make this delicious maple glazed pumpkin recipe – it’s not only nourishing but is bursting with flavour and goodness.
Go to www.thelittlecrumb.com.au
Maple glazed pumpkin with grapefruit, pomegranate, goats curd, bird seed and micro herbs with spiced smoked honey dressing
1 butternut pumpkin, quartered
1½ tbsp olive oil
1 ½ tbsp maple syrup
Salt and pepper to season
1 ½ ruby red grapefruits, peeled, segmented (use blood orange when in season)
1 pomegrante, seeded
250g spinach leaves
3 punnets micro herbs (use best available)
1 red onion, sliced on a mandolin
250g soft goats feta, coarsely broken into chunks
¼ cup poppyseed
½ cup sunflower seeds
½ cup epitas
3 tbsp Nigella seeds
¾ cup roughly chopped almonds, lightly toasted
Also stir through ¼ cup Pura Veda seed blend (chia, buckwheat, linseed, millet, amaranth, quinoa)
40g smoked spiced honey (Blend smoked honey)
100ml orange juice
Juice ½ lime
200ml grapeseed oil (flavourless oil)
Preheat oven to 200C. Place pumpkin in a roasting pan, drizzle with oil and maple syrup and season to taste with salt. Roast until tender and dark golden (1-1¼ hrs), then coarsely tear and place in a bowl.
To make the dressing combine all ingredients in a bowl, season and stir to combine.
Add the salad ingredients to a large bowl and toss very gently to combine, being careful not to break up the pumpkin too much. Drizzle over the dressing, you want just enough to coat and for the sweet smoked heat of the dressing to be present when you taste it.