After a week of catching trains and seeing sights, for the first time I’m back in London.
The rush of excitement that runs through veins as you go off on another adventure to somewhere you’ve never set foot in can’t quite be described. Europe is so small and connected that it can be easy to see a lot in a short amount of time and there will be many posts over the next coming weeks of my adventures, but sandwiched between of course, are many dishes that I’ve been making in my kitchen.
Being back now means it’s time to find another job and get back to ‘normal’ life. Whatever normal life is meant to feel like. Being back in the kitchen is always one thing to get excited about when returning.
So amongst the adventures of new sights and finding a new job I tried soy, pesto, pomegranate and pumpkin together for the first time. Then I ate it for lunch and then as an afternoon snack.
Obviously I had to share it here because it was gone before the day was over.
Pomegranates are gems of a fruit that are perfect to combine with savory food as well as sweet. The crunch of sweetness paired with the roasted pumpkin with the scattered pinenuts and pesto work deliciously together. This salad also pairs perfectly with a little spiced chicken.
Soy Glazed Pumpkin Salad
1 small pumpkin, quartered, then halved and seeded
2 tablespoons dark soy sauce
1 teaspoon honey/maple syrup
1/4 cup pomegranate seeds
1/4 cup pinenuts
1 tablespoon pesto
1 tablespoon olive oil
1 1/2 tablespoons lemon juice
Preheat the oven to 180°C/350F.
Mix the soy sauce and honey/maple syrup until no lumps remain then brush over the sliced pumpkin, leaving a third in the bowl.
Bake for a further 15 minutes or until browned and soft.
Place the pesto, olive oil and lemon juice in a bowl and mix to combine.