Saturday, October 3, 2009

savoury pumpkin pie

Lately we've been getting a lot of pumpkin in our weekly vegie box. I'm not a famed pumpkin lover, so my repertoire is pretty thin. My favourite way to eat pumpkin is usually with Moroccan / Middle Eastern flavours, hence this pie.

Super easy:
Roast some pumpkin pieces in olive oil (garlic optional)
Marinade the roasted pumpkin in lemon juice, ras el hanout, sesame seeds, sultanas (optional) & walnuts for about 30 mins.
Chuck it all on some pastry and bake.


I served it with this delish salad of steamed asparagus, avocado, apple & rocket in a dijon/lemon/olive oil dressing. Lovely.

This meal was totally super easy and quick, as are pretty much all the meals I've been cooking lately. I find cooking to be a huge way of procrastinating, I love cooking and can spend hours at a time, especially when I'm going through a macrobiotic phase. But, I'm trying to ramp up production in the business before Christmas, hence the easy recipes at the fore. It's better than take-out, right?

1 comment:

  1. That looks so good & I am so going to make that salad - yum.