Roast Pumpkin Pesto Wedges

Dinner, Lunch, Salad

Autumn brings an end to warmer and longer days but it does add great colour to our trees and plates. Squash plants and in particular pumpkins are in prime condition at this time of year. I’m definitely trying to make the most of them and adding them to lots of different dishes.

A simple spoonful of pesto brings lots of flavour to any recipe and I love to experiment with different combinations. Pesto is traditionally made using pine nuts but they can be quite expensive and hard to find in shops. Hence I use nuts or seeds in my recipes. Roasting pumpkin seeds until they begin to pop make a great base for pesto. So reserve your seeds when you are carving your pumpkin to make this very tasty pesto.

This pumpkin recipe is great as a side with roast or grilled chicken or added to any salad.

Find out more great pumpkin and squash recipes here.

Serves 4.

Roast Pumpkin Pesto Wedges, Delalicious

  • 1 small pumpkin
  • 2 tbsp extra-virgin olive oil
  • 1 tsp honey
  • pinch of salt and pepper

Pumpkin Seed & Coriander Pesto:

  • 30g pumpkin seeds (reserved from the fresh pumpkin)
  • 5 tbsp extra-virgin olive oil
  • 2 cloves garlic
  • 40g coriander/mint/basil include the stalks
  • 10g parmesan
  • 1 tbsp fresh lemon juice
  1. Preheat an oven to 180°C.
  2. Halve the pumpkin, scoop out the seeds, set the seeds aside and slice the pumpkin into half moon shaped wedges.
  3. Stir the honey, oil, salt and pepper together in the bottom of a roasting tray before adding the pumpkin.
  4. Roast in the oven for 20 minutes.
  5. Wash the seeds in a fine sieve, place in a dry frying pan over a low heat until they begin to pop.
  6. Place all the pesto ingredients excluding the olive oil in a food processor/blender or pestle and mortar. Combine until a smooth texture is formed, gradually adding the olive oil.
  7. Place the pesto in a sterilised glass jar with another layer of olive oil on top. Store in the fridge for 3 weeks.
  8. To serve: drizzle the pesto over the pumpkin wedges.

Roast Pumpkin Pesto Wedges, Delalicious

Happy cooking,

Sinéad

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Beetroot, Black Bean & Feta Burgers

Dinner, Lunch, Snack

Until about two years ago, beetroot was a vegetable I never ate and barely contemplated tasted. Beetroot and pickle came to mind and the thought of a pickled food sent a shiver down my spine after experiencing a pickled gherkin inside a McDonald’s Happy Meal burger, back in the day when a Happy Meal was the ultimate treat.

Thankfully my concept of a treat has evolved along with my taste buds and now beetroot is a weekly fixture on my food shopping list, I simply can’t get enough of it!

As a sportsperson, beetroot packs a serious nutritional punch as a source of calcium, vitamins A and C, magnesium, folic acid & iron with some research highlighting the benefits of beetroot juice on blood pressure regulation thanks to its nitrate content. These burgers are bursting with flavour, goodness and just try not to eat them all in one go once you’ve had a taste.

Serve with a leafy green salad or stuff in a toasted pitta with some Greek yoghurt and avocado. They freeze very well too.

Makes 8 medium sized burgers.

  • 140g walnuts
  • 500g cooked beetroot
  • 100g feta
  • 6 scallions
  • 1 fistful fresh/frozen mint leaves
  • 1 tbsp lemon juice
  • 1 tin black beans
  1. Pre-heat an oven to 180C.
  2. Roast the walnuts for 8 minutes until they soften and begin to crisp.
  3. In a large mixing bowl, coarsely grate the beetroot, finely slice the scallions, cube the feta cheese, de-stalk and finely chop the mint leaves and roughly chop the walnuts. 
  4. Drain and rinse the black beans before gently mashing or pulsing with a stick blender or food processor.
  5. Add the black beans and lemon juice to the other ingredients and gently mix together until well combined.
  6. Increase the oven temperature to 200°C and line two baking trays with baking paper.
  7. Moisten your hands with water before taking a tbsp of the beetroot mix in your hands and mould into burgers of whatever size you like.
  8. Add each burger to the baking trays and gently press down with the back of a spoon. 
  9. Bake in the oven for 30 minutes, flipping the burgers half way through. 

Dip In!!

Snack

Both of these dips are ideal as a snack at any time of the day or as an easy starter with a bunch of friends. Simply add some vegetable sticks or slices of charred sourdough bread. The salsa verde is also a great way to liven up a steak sandwich!

I do love hummus so here are a few more flavour options to try: Minty Beetroot, Roast Carrot and Garlic or Spicy Roasted Red Pepper.

Simple Creamy Hummus:

  • 400g tin chickpeas, drained and rinsed
  • 4 tbsp olive oil
  • 2 tbsp tahini
  • 2 tsp cumin
  • 1 tbsp parmesan, grated
  1. Place all the ingredients with 2 tablespoons of the oil in a food processor and blend until smooth.
  2. Gradually add the remaining oil until you get your preferred texture.

Salsa Verde:

  • 20g fresh coriander (include the stalks)
  • 20g fresh parsley
  • 20g fresh mint leaves
  • 1/2 red onion, diced
  • 2 tbsp lemon juice
  • Zest of 1/2 a lemon
  • 1 tbsp rapeseed oil
  • 3 tbsp extra-virgin olive oil
  1. Bunch all the herbs together into a ball and roughly chop.
  2. Place all the ingredients in a bowl and mix together with the oil, lemon zest and juice.
  3. This will keep fresh in the fridge under a layer of oil for 3 days.

Happy cooking,

Sinéad

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Remember to add #Delalicious to all your cooking, baking & treat making on social media posts. 

Minty Beetroot Hummus & Oatcakes

Snack

Combine this energising minty beetroot hummus & oatcakes with some water for the ultimate snack!

 Minty Beetroot Hummus:

  • 400g tin broad beans
  • 300g cooked beetroot
  • 2 tbsp chopped mint
  • 1 tbsp freshly squeezed lemon juice
  • 50g walnuts
  1. Rinse and strain the tinned beans.
  2. Place the beans, roughly chopped beetroot and mint in a food processor. Blitz until a smooth purée is formed.
  3. Add the walnuts and lemon juice. Blitz again until fully combined.
  4. Keep fresh in the fridge for up to 4 days or divide into smaller portions and freeze.

Oatcakes:

  • 8oz oats
  • 25g coconut oil, solid
  • 225ml boiling water
  1. Blitz the oats in a blender or food processor until they form a coarse flour. 
  2. Melt the oil in the water and add to the oats. Combine with a fork until a dough forms, cover with cling film and place in the fridge for 2-3 hours. 
  3. Divide the dough in two and place one half between two sheets of parchment. Roll the dough out to about 1 inch thick.
  4. Using a cookie cutter divide into portions. Repeat the process with the remaining half of dough. Place on a greased and lined baking tray. 
  5. Bake at 130°C for 1.5 to 2 hours until crisp. Allow to cool on a wire rack & store in an airtight box or freeze.