Roast pumpkin salad with lentils and honey-miso dressing

This big salad is perfect for spring dinners, picnics and barbecues

For the salad:
1 small (about 1kg) butternut pumpkin, peeled and cut into wedges
Extra virgin olive oil
6-8 thyme sprigs
2 French shallots, finely sliced
1 heaped Tab honey
3/4 cup (150g) Puy lentils, rinsed
1 clove garlic, skin removed
1 cup chopped soft herbs (such as parsley, coriander, chives, dill)
Handful of microgreens, sprouts or baby rocket to serve
Sea salt and black pepper, to taste

For the honey-miso dressing:
1 heaped Tab mild miso
3 heaped tsp runny honey
1 clove garlic, grated
1cm piece ginger, peeled and grated
1 Tbsp rice vinegar
2 Tbsp extra virgin olive oil
2 tsp water
Sea salt and black pepper, to taste

1. Preheat oven to 190˚C.

2. Place pumpkin onto large baking tray. Drizzle with oil, season and scatter with thyme sprigs. Roast for 15 minutes then remove from oven, turn pumpkin pieces over & drizzle with honey. Scatter the shallots over the pumpkin with another drizzle of oil. Return to oven, roast 15-20 mins more until pumpkin is tender. Remove from oven and season with sea salt.

3. Meanwhile, add the lentils & garlic clove to a large pot of salted water. Bring to the boil, reduce heat to medium-low and cook for 15-20 minutes until lentils are just tender. Drain, and if garlic clove has not disintegrated, mash it up with the back of a fork and fold it through the lentils.
While still warm add the herbs, drizzle with a touch more oil, season & toss to combine.

4.  Place all dressing ingredients (except water) into a bowl & whisk to combine. If mixture is too thick, add 1-2 teaspoons of water to loosen it up. Season with sea salt and black pepper.

5.To serve, combine pumpkin, shallots & lentils. Drizzle over the miso-honey dressing and fold it through the vegetables to distribute evenly.

NOTE:  This can be made up to three hours ahead. When ready to eat, top with the microgreens, sprouts or baby rocket.

Roasted Vegetable Strudel with Basil and Herbs

Fragrant, healthy & light, a crunch Mediterranean filo strudel with honeyed roasted vege layers.
Serves 4-6     

NOTE: this picture is not from the original website, which couldn't be copied. To look
at original picture go to

2-3 medium eggplant (sliced relatively thinly)
3-4 medium zucchini (ditto and longwise)
3 bell peppers - yellow, red & orange, cut into 4s (lengthwise?, remove seeds/stalks)
15-20 big basil leaves - more if smaller leaves
6 thin filo pastry sheets
80 ml Greek virgin olive oil
2 Tab dried oregano or thyme
1-2 tsp dried mint
4 T grated parmesan (can skip or use nutritional yeast)
1 cl garlic, finely chopped (opt)
1/2 tsp salt, pepper

1.  Preheat oven to 200 degrees C, line baking tray with parchment paper, add half the vegies.
Brush with oil, season and bake 20 mins. Put on a plate, repeat with rest of vegies.

2.  Stack the peppers together, cover with clingwrap to sweat 5 mins. Remove skin.
Lower temp to 190 degrees C and re-line cooled tray with more paper.

3.  Grab 3 sheets filo, drizzle oil, cover rest with damp towel. In the centre, make a line of
eggplants, sprinkle with herbs and parmesan. Add a layer of zucchini (2 long halves fit side by side) & pinch of garlic (then
the bell peppers?). Finally, cover with basil leaves.

4.  Fold 1 side of the filo sheets over vegies, add another layer of eggplant, herbs & parmesan
then wrap the roll. Take out 3 new filo sheets, moisten with olive oil and place the ready roll
in the centre. Put the peppers on it followed by the basil and another layer of remaining vegies
on top. Sprinkle with grated parmesan in between.

5. Turn the sides of the filo sheets inwards, brush the edges with olive oil & fold them to form an
elongated roll. With a sharp knife score 6-7 small vertical openings on the surface without cutting
through. Brush with olive oil and sprinkle with water.

6.  Bake in the preheated oven 190 degrees C (3rd rack from above-2nd from below) for 30 mins.
Filo should be golden brown and crunchy. Remove from the oven and allow it to cool 5-10 mins
before cutting.

7.  Any strudel is served warm or at room temp. Cut it on the incisions using a sharp or serrated
knife. On plates, garnish with some cherry tomatoes and basil leaves or a light roast pepper sauce.