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I feel like all I’ve been doing all week is writing recipes. One big part of what we do at Good From Scratch is cook recipes that are based around what’s coming from the gardens.
Seed to table.
And importantly, in Season, and freshly harvested just a few hours before eating.
So, out the back of our gardens is our little shed ( we call it the kiosk ) and we have a pile of Queensland Blue Pumpkins. They are sitting upside down on a shelf just slowly ageing, with that ageing process comes a sweeter and firmer flesh.

Today we bring you the dish that’s just been an absolute hit all week and a great little winter salad.

  • 1/2 pumpkin
  • 2 tbsp oil
  • Seasalt
  • ¼ cup pumpkin seeds, roasted
  • 6 rainbow char leaves
  • 1 cup feta crumbled
  • 1 batch spent lemon dressing

 

Shallot Jam

  • 8 shallots, finely sliced lengthways
  • 1/2 cup balsamic vinegar
  • 3 tbsp brown sugar
  • pinch salt

Preheat the oven to 200 degrees
Cover a roasting tray in greaseproof paper.
Halve the pumpkin and quarter, remove the seeds and wedge. Coat in the oil and season with the sea salt. Lay onto the tray and roast in the oven until tender and lightly crispy on the tips.
Whilst pumpkin is cooking make up the shallot jam and lemon dressing.

For the shallot jam, combine all the jam ingredients into a pot and place onto a low flame. Bring to the boil and then simmer until thick and syrupy. Will take about 20 minutes

When ready heat a frypan, adding a touch of oil then drop in the rainbow char, saute quickly and season until just wilted. Sprinkle feta on the platter with the roasted pumpkin, shallot jam, wilted char and finally lemon dressing.