Yep. It’s another cauliflower recipe, I just can’t help myself. And another chickpea recipe. Dressing chickpeas with delicious flavoursome dressings is my current thing. They just soak up flavour so well and are super filling so are great in lighter salads like this.
PEARL BARLEY ‘RISOTTO’ WITH ROAST PUMPKIN, SUN DRIED TOMATO, BASIL AND FETA
Pearl barley makes a great change from using rice, it isn’t gluten free or anything it just gives a different flavour and a great texture. Plus it’s a great source of dietary fibre and a range of vitamins and minerals. It’s nutty flavour works so well with the sweet pumpkin and salty feta.
PUMPKIN AND FETA BRUSCHETTA
The creamy caramelised pumpkin that tops this bruschetta can easily be prepared the night before for an indulgent week day breakfast or just add a poached egg and you’ve got a delicious weekend brunch. Sweet pumpkin, fragrant thyme and salty feta is a pretty classic combination, but perhaps you’re yet to eat it for breakfast?
MUSHROOM, FETA AND MOZZARELLA CHICKPEA PIZZA (Gluten Free!)
CRUNCHY, SALTY, SWEET ADDICTIVELY GOOD PUMPKIN AND KALE SALAD
I could not think of a name for this to save myself. It has roasted pumpkin, crispy kale, caramelised pecans, salty feta, massaged kale and wild rice all in a lemony dressing. It’s ridiculous, addictively good stuff. And it’s a salad, how many salads are addictive? Salads with crunchy, salty and sweet notes definitely are. Everything in this salad is so good and different and balanced it makes you want to keep going back for more.