Roast pumpkin and broccoli salad with almond crumbs
Photo by Babiche Martens
Vege stores and markets offer fresher and often cheaper produce - for example, the broccoli I bought was half the price and looked like it had just been cut, for example - and you can always substitute if a different ingredient takes your fancy.
- Preheat oven to 200C. Slice the broccoli into florets. Peel the pumpkin, remove the seeds and chop into bite-sized pieces.
- Toss the pumpkin in the oil, season and roast for 30 minutes then add the broccoli and continue cooking for a further 10 minutes.
- Meanwhile, in a food processor, put the almonds, torn bread, garlic and rosemary. Pulse until you have crumbs.
- In a hot pan, add the crumbs and butter, season and stir until golden and crunchy. Serve over the pumpkin and broccoli.
Use bulk bins to buy nuts, grains and spices - they're less expensive and fresher, plus you can buy just the quantity needed and also don't have to pay for the packaging.