Friday, 4 November 2011

Pumpkin Salad with Preserved Lemon dressing!

My new favourite, that I have even been able to get Miss just turned 5 and rules the world to try, is Pumpkin salad with Preserved Lemon dressing ...tonight I served it with a few local lamb chops.  Very basic, fairly quick and totally healthy.

I slow cooked the pumpkin and the chops, in separate pans in the oven, both just drizzled with a bit of olive oil and salt and pepper.  I love my meat really cooked , no baaa left, so I leave it all in  the oven for a while. 

The next step is to make the mayonnaise.  At the moment, due to my current eight months of pregnancy, I don't use my usual homemade mayonnaise recipe as it has raw egg.  So I just bought some organic mayonnaise to use as a base.  I then added some chopped up chives and the very finely chopped skin of two pieces of Spice Girlz preserved lemon.  Now if you haven't tried these preserved lemons they are to die for! Maybe it has been too long between drinks for me but you open the jar and it is like inhaling a margarita! Divine!

Anyway...... mix up the mayonnaise mix and leave it in the fridge.  On a plate I put a pile small handful of baby spinach, danish fetta, roasted pumpkin then place the lamb chops and drizzle the preserved lemon dressing wherever you want!

Fabulous....even if I do say so myself!

Preserved Lemons are a product you can grab if you want to head down to Willunga Farmers Market tomorrow.....come and say hello!

** Just a isn't Bron that did this post but Katy it's just me that's pregnant!**

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