Busy busy busy…and it’s only going to get worse with the silly season fast approaching! Yes – the festive season is hot on our heels, only 5 weeks away. GULP! So with that in mind, I’ve been busy arranging a reprint on the Adeline & Lumiere Christmas book. Last year I was so busy designing the book, arranging the printing, sending them out, it was all a mad rush to ensure everybody had them before Christmas. To make a brand new book was a little bit too much for me this year, so I thought I’d just reprint the book as it was so popular. I’ve added the book on Etsy so you can buy your copy of the book —> here! <—- At just $25 each, they’re the perfect present for Kris Kringle or just a stocking filler. I’m hoping to have a few stockists in Melbourne & Hobart but I’ll let you know on my social media channels so keep your ears to the ground. JUST so you remember what the book looks like, I thought I’d pop a couple of pictures in of the page layouts.
Delicious Fruit cake!
Hmm! I’m still pretty chuffed with it – even a year on!
Anyway, now on with the usual recipe. With the impending holiday season filled with naughty eating I thought I’d try to be very healthy over the next couple of weeks. This week is a delicious salad filled with wholesome nutty brown rice to fill you right up, with deliciously roasted pumpkin and capsicum with fresh pomegranate. I swear, anything with pomegranate sprinkled over the top just makes a dish go from zero to hero. Fact. Together I’ve added some pomegranate molasses which I think really makes this dressing. Try this salad this weekend by it’s self for lunch or with a bbq – either way it’s a perfect healthy feed.
Roasted Pumpkin, Capsicum & Pomegranate Salad
Feeds 2 as a main meal or 4 as a side salad.
1 cup brown rice
1 red capsicum
1 handful baby spinach
1 pomegranate1 tsp cumin
1/4 cup parsley, chopped
1 tbsp pomegranate molasses
2 tbsp red wine vinegar
1 tbsp olive oil
salt & pepper
1. Cook the brown rice according to the packet instructions. Once cooked, place in a large salad bowl
2. Dice the pumpkin into cubes and pace on a well oiled tray. Sprinkle cumin and season with salt and pepper. Cut the capsicum in half and place in the same baking tray if it fits (saves on washing!). Roast for 30 minutes on 200ºC or until golden brown and the capsicum skins are blistering. Remove from the oven and once cool, peel the capsicum skins off and cut into thin strips. Place all ingredients into the same large salad bowl as the rice.
3. Meanwhile, add the chopped parsley and handful of spinach leaves. Cut the pomegranate in half. Squeeze any excess juice into a small jug and remove the pomegranate seeds into the salad bowl. In the same small jug with the pomegranate juice, add the pomegranate molasses, red wine vinegar and olive oil and mix well.
4. Toss all the salad ingredients together and pour the dressing over the top.