I am loving my new kitchen. I am very inspired to create some new recipes and after my first attempt at making a dish and photographing it in my new space. I have never been happier. Honestly the lighting is fantastic and for food photography it makes my life so much easier.
With some friends popping around to help us celebrate our new place I put our kitchen to the test and cook up a feast. I have been dreaming about making a salad with pumpkin in it as we were given it from our old neighbours at the farm and I was yet to use it. It needed to be made into something really special. After four days I decided that the salad was to be a warm one with freekeh and a yoghurt dressing.
After the move one of our new goals with living in town is to shop only when we need food, as we have two supermarkets less than five minutes away. This is very different from our farm living, now we are embracing more of a European style of living that involves walking or riding our bike to get food or go places. I have many things I want to cull from our cupboard that just need to be used up and I am slowly making a dent in it. My goal is to have an empty pantry and fridge only stocking what I need for two or three days at the most. We will see how this new way of living goes.
Back to the salad and friends. I love cooking for people and we caught up with some old friends of ours who have also made the tree change from the city. Enjoying good company and great food is something that I hope to have more of living in our new place. We know more people down here and I am sure I will make some new friends along the way.
What do you think about our way of living? Do you think you could live meal by meal?
- ½ jap pumpkin, cut into wedges and seeds removed
- 2 tbsp dried thyme
- 1 tbsp sumac
- 2 tbsp sesame seeds
- olive oil
- ¾ cup freekeh
- 2½ cups water
- 150g Natural yoghurt
- 1 tsp sumac
- 1 tsp ground coriander
- 2 tbsp olive oil
- ½ lemon, juiced
- sprig of mint, plucked and finely diced
- Salt and pepper
- Preheat your oven to 200'c and line a large baking tray with baking paper.
- Lay the wedges of jap pumpkin out in a single layer on the baking tray. In a small bowl mix the thyme, sumac and sesame seeds together and stir to combine. Drizzle the pumpkin with a little olive oil and cover with the spice mix. Bake in the oven for 40 minutes or until soft.
- In the mean time prepare the freekeh by placing it into a saucepan and cover it with the water. Bring it to the boil then reduce it to a simmer and cover with a lid for ten minutes stirring occasionally. Turn off the heat and allow the freekeh to absorb the rest of the water. It should take a further 10 - 15 minutes.
- To make the yoghurt dressing combine the yoghurt, sumac, coriander, olive oil and lemon juice in a small ball. Season with salt and pepper to taste.
- To assemble the salad lay out some lettuce leaves on a large plate. Top with the freekeh and then arrange the pumpkin wedges on top. Drizzle over the yoghurt dressing and serve.