May 10th, 2011

Roast pumpkin with toasted almonds and olives, zucchini salad

A vegetarian meal.

The pumpkin and herbs were fresh from my Mum’s garden. I roasted the pumpkin with onion, garlic, and rosemary.

For the salad – zucchini (cut with a peeler), lemon zest, parsley and some fresh tomato, plus some lemon juice and delicious olive oil that we bought in Spain.

The toasted almonds and olives were a last minute addition, but they lifted the dish from being just roasted vegetables to something a little more exciting. It was great on it’s own, but would probably make a great side dish for roast pork.

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