I admit I am throwing posts together these days like nobody’s business…I have been a bit busy! We have launched For Foods Sake, and are in a mad panic about how to get the book out as quickly as possible to all the fans out there who are ordering like there is no tomorrow. Its great, but rendering me sleepless in Perth again…as I crazily rush from project to project….bear with me if we take a couple of days to get the book to you. So far so good! DO YOU LIKE IT??? (let me know either on here or facebook!) We are loving it! The other thing that is going gang busters is our little app, which rated a mention in both the Sydney Morning Herald and The Age papers. Hope you have that organised. Dinners never were so easy as they are with Spin-A-Dinner…the app that could! Of course, if you are iPhone-less, you can always order the book as a combo with For Foods Sake and get over 100 recipes, all with full colour pics…a Thermomixer’s idea of heaven, I would have thought!
Another dinner, this recipe is hardly rocket science; easy, quick and delicious with minimum fuss for hot weather. If you don’t want to turn on the oven, just leave the pumpkin out. You can change it up by adding more or less of anything, to suit your family size…I did a large salad, and we had it for lunch the next day. This is my idea of delicious…hope you like it.
We invite you to come join our FREE TRIAL on the Insider Club to have extra Thermomixery each and every month! #recipesthatwork #youcandoit
Our newest (FREE to Insiders) course Shelf Control sort out your pantry and fridge and is ready for your shelfies now! We have an amazing Lazy Sourdough Bakery course available to do at your own pace online. Our delicious course, The Whole Scoop Ice Cream course is churning now!
- 70 Grams cubed pumpkin per serving
- Honey and oil to taste
- Sea salt
- 2 chorizo sausages, sliced
- 1/4 small red onion, thinly sliced
- 200 Grams baby spinach leaves or as needed
- 400 Grams tin of butter beans, drained
- 200 Grams bocconccini cheese(s)
- 1 small lebanese cucumber sliced on the angle
- A few fresh oregano leaves
- 150 Grams kalamata olives, pitted
- 1 clove of a garlic
- 30 Grams Extra Virgin Olive Oil (EVOO) Fini EVOO BUY
- 40 Grams lemon juice, fresh
- Pinches sea salt (optional)
Roast pumpkin in hot oven (220ºC+) drizzled with honey and a little oil and salt for about 25-30 minutes or until golden and caramelised.
Place chorizo into Thermomix bowl and saute 20 min/Varoma/Reverse + speed 1. Remove from bowl and retain the oil from the sausage in the thermomix bowl.
To make tapenade place all ingredients into Thermomix bowl with chorizo oil and blend 10 sec/speed 6. Taste and add salt if needed.
Assemble salad with all ingredients, topping with cooked chorizo, pumpkin and then drizzling with tapenade. Serve immediately.