Turning leftovers into an easy peasy delicious roast pumpkin salad for lunch.
I was ecstatic to get a share of homegrown organic pumpkin from my bestie’s urban farm. It was an unexpected produce as the plant started growing from the pumpkin seeds she added into the compost pile. These pumpkins were compact, juicy and delicious! Roasting them gives a natural caramelisation that further enhances the flavours. I saved some for the next day before using the rest for spicy pumpkin soup. Continue Reading →