Here's a salad that's featuring with a fair bit of regularity on our menu at the moment. Carl got this delivered to him for lunch today. How outrageously domesticated is that? (Although I'm pretty sure proper-amazing-wives don't feel the need to skite about it).
Roast pumpkin salad
The beauty of this salad is substituting for whatever is available or on special.
Mix together;
Roasted pumpkins (or I've also used carrots, or sweet potatoes.) Roast them in oven for approx 35 mins with dash of olive oil, some cumin and chilli seeds.
Prepared bulgar wheat
Feta
Olives
A good whack of pesto (I've used a variety of pestos - rocket (arugula), italian parsley or basil. Whatever greenery I have lying around that I can transform, with the magic of parmesan and toasted pine nuts and olive oil, into a pesto basically.)
Walnuts or toasted pinenuts
Splash of olive oil, S&P
Zest of 1/2 lemon and the juice.
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