5 serves a day

I’ve never been a big fan of vegetables.  It would be easy to point to early experiences of over-boiled peas and lumpy mashed potatoes – but that was a long time ago and isn’t really an excuse.

Since becoming a vegetarian about 2 years ago I have had to think about vegetables more often, to try new ways of preparing them, to ‘make peace’ with them.  So when I try a new vegetable recipe that is actually tasty – I get quite excited, as I did tonight with this simple roast pumpkin dish.

Roast honey and cumin pumpkin

Prior to putting the sliced pumpkin in a hot oven for about 40 minutes, you drizzle the veg with:

  • 1 tbs olive oil
  • 2 tsp honey
  • 2 tsp cumin seeds



About julieinmelbourne

Live in Melbourne born in Adelaide, and thus love Cooper's Pale Ale, Haigh's chocolates and a good Mclaren Vale shiraz. But am now also addicted to 'good' coffee, wearing black, and footy at the MCG
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