Just Add Yoghurt

Pumpkin salad is a staple in our household. A perfect BBQ offering, steak accompaniment or mid-week healthy dinner. It is fast, tasty and healthy. Pumpkin is a member of the cucurbita genus family and originated in South and Central America. Native Americans used pumpkins in medicines, dried them for eating and weaved them into mats. Then the Native Americans introduced the pumpkin to the American pilgrims and it became the icon of Thanksgiving. The pumpkin pie was born! Pumpkins are also synonymous with Halloween, which is why I decided to cook this for my blog. It’s almost Halloween after all! I hope you all have your outfits picked out. I think I may dress up as Where’s Wally (not scary I know). Ingredients: Salad 1/4 pumpkin (Jap or butternut is the best in my opinion) Olive oil 1 tablespoon mixed Italian herbs Salt and pepper 200 grams baby spinach 200 grams rocket 50 grams feta cheese Pine nuts or walnuts Dressing 2 tablespoons yoghurt ½ teaspo

Spring has sprung and that means one thing (besides flowers and angry magpies)…it’s becoming BBQ weather. As the weather gets warmer and days longer, the desire to sit inside quickly evaporates. So when dinner time comes around, the BBQ beckons. We cook the usual. Sausages, beef patties and chicken. However a healthy, tasty side perfect for vegetarians are stuffed ricotta and yoghurt mushrooms. Ingredients: 8 button mushrooms 150g ricotta 70g feta cheese (Danish is best for this) 2 tablespoons yoghurt 1 tablespoon basil pesto (or just basil) Squeeze lemon Salt and pepper to taste Method: Pull the stalk out of each mushroom – be careful not to break the mushroom cap Mix the ricotta, feta, yoghurt, basil pesto, lemon and salt and pepper until well combined Spoon approximately 1 tablespoon of mixture into each mushroom – it will overflow Cook on the BBQ until the mushrooms are soft and filling has melted slightly. I’m not a huge mushroom fan but this