This is a very fast, healthy, easy, seasonal, meal in a bowl. It will generously serve two on its own, or four as a main side dish. The key ingredient, besides the pumpkin, is a Moroccan spice mix.
I’ve always been a bit ambivalent about gazpacho, until I realised it was the look of it, not the taste, that was uninspiring. The problem with gazpacho is always the colour. If you use red tomatoes and capsicums, but then mix them with green cucumbers and capsicums, you end up with a kind of khaki that doesn’t look very appetising. But its the season of red and gold, and in…
The Recipe: Chargrilled Summer Vegetables with Grilled Garlic and Yoghurt Sauce
Just because they look like party food doesn’t mean they can’t be really healthy, low fat, midweek dinner food. And I love the social aspect of all just sitting round the table sharing one platter, rather than individual plates. Everyone has their own favourites. Conversation flows. It’s nice.
These are my favourite capsicums these days. I call them supermarket flats, just because the seed originally came from some capsicums I bought in the supermarket. I picked them up hoping they might be non-hybrid and got lucky. I think they are actually Baby Reds, and they are doing brilliantly for me – a sweet, crunchy, thick walled, fruit fly resistant, small capsicum that bears well and long.
Capsicums are the feature crop out of my garden this week, and they are so much in season that even if you aren’t growing them, you should be able to get beautiful local ones at Farmers Markets.
wasn’t going to post until the new year, but my love for patterns got in the way, and it seemed a pity not to make it a clean sweep – a Breakfast Challenge recipe for every week of the year.