Mary Miso - Recipes for every day - Cookbooks
500g pumpkin, diced
salt and pepper
3 table spoons olive oil
50g walnuts
400g cooked beetroot
5 table spoons greek yoghurt
100g feta cheese
salt and pepper
1 baguette, sliced
1 pear, sliced
2 table spoons olive oil
sprouts for garnishing
Preheat oven to 200°C.
Season pumpkin with salt and pepper and marinate in olive oil. Place on baking try with baking sheet and roast in the oven. After 20 minutes add walnuts an roast for another 10 minutes.
Peel beetroots and cut in dices. Blend beetroots with greek yoghurt and feta and season with salt and pepper.
Roast baguette in olive oil until golden. Place beetroot puree on baguettes and sprinkle with diced pumpkin. Garnish with pear, walnuts and sprouts.
