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Roasted Jarrahdale Pumpkin & Onion - A warm salad with Quark and Bush Kraut

September 14, 2020

Roasted Jarrahdale Pumpkin & Onion - A warm salad with Quark and Bush Kraut

Ingredients

For the Roasted Jarrahdale Pumpkin and Onions

  • ½ Jarrahdale pumpkin, peeled, seeded, and cut into 1-inch cubes
  • 2 onions, peeled and cut into 12 thick wedges
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons extra-virgin olive oil
  • 2 teaspoons fresh thyme, chopped, or 1 teaspoon dried thyme
  • ½ teaspoon salt
  • ground black pepper, to taste

For Serving

  • ½ cup chopped walnuts, raw or toasted
  • 200g Health Salad Mix
  • Barambah Quark
  • All Things Aroha, Bush Kraut
  • Lemon

Directions: 

  1. For the roasted pumpkin and onions, preheat oven to 180ºC. On a large baking tray, toss all roasted pumpkin ingredients; spread in a single layer. Roast for 40 to 45 minutes, until pumpkin is tender.
  2. To serve, mix roasted pumpkin and onions with the Health Salad Mix, top with generous dollops of Quark and Bush Kraut and scatter with walnuts. Finish with a a good squeeze of lemon.



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