Ingredients
| 150g pumpkin, cut into chunks | |
| 3 tablespoons olive oil | |
| 2 teaspoons cumin | |
| ½ teaspoon dried chilli flakes | |
| 1 head broccoli, trimmed into florets | |
| 1 large piece Wild RimuRimu dried kelp | |
| 2 organic eggs | |
| 2 cups mixed leafy garden greens | |
| 1 ripe avocado | |
| 4 tablespoons chopped fresh garden herbs | |
| 2 tablespoons roasted pumpkin and sesame seeds (Cobara Salad Sprinkles or Wild RimuRimu seaweed and sesame mixture) | |
| olive oil and balsamic vinegar to serve |
This tasty, fresh good-for-you mix, created from produce gathered at the Matakana Farmers’ Market, makes a healthy meal at any time of day. Find treats like this on the menu at The Farmers Daughter on the Omaha Flats, where it’s a favourite.
Instructions
| 1. | Heat the oven to 180°C. |
| 2. | Toss the pumpkin well in a roasting pan with the olive oil, cumin and chilli flakes. Season with salt and pepper and roast for 25 minutes until soft and starting to brown. |
| 3. | Season with salt and pepper and roast for 25 minutes until soft and starting to brown. |
| 4. | Steam the broccoli over a pan of boiling water for 4 minutes. |
| 5. | Remove and refresh under cold running water to retain its lovely bright green colour. |
| 6. | Rehydrate the kelp by soaking in water for 10-15 minutes, then drain and slice thinly. |
| 7. | Plunge the eggs into boiling water and simmer for 8 minutes. |
| 8. | Wash the leafy garden greens and dry in a clean tea towel or a salad spinner. |
| 9. | Peel and slice the avocado. |
| 10. | Divide the leafy greens between two deep bowls. |
| 11. | Add half the roast pumpkin, half the broccoli and half the kelp to each bowl. |
| 12. | Scatter over the herbs and top each of the bowls with the avocado slices and an egg, cut into two. |
| 13. | Finally, sprinkle over the roasted nuts or seedy mixture, and drizzle with olive oil and some balsamic vinegar. |
Photography Ken Downie
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