At the market last weekend, fennel bulbs and pumpkins were everywhere. That means cold weather is upon us. June 1st is the official start of winter in Melbourne, although the temperature is still in the pleasant range.
Pumpkins are so versatile: you can boil them, roast them, make sweet or savoury dishes. They keep well for a long time. Not only do they taste good, they are packed with goodness of alpha and beta carotene, potassium, magnesium, zinc, vitamins A and E and other nutrients with only 15 cal per 100 grams raw. And if that is not enough, pumpkin seeds are nature’s wonder food. Read more about the seeds.
What do I make from pumpkin? Pumpkin soup, pumpkin gnocchi, pumpkin scones, roasted pumpkins, the list is long. One of my favourite pumpkin recipes is pumpkin and fennel salad. There are several version of it, but I like this one with the sesame flavour. If sesame isn’t the flavour of your choice, omit sesame seeds and oil and add roasted pumpkin seeds. This healthy vegetarian salad can be eaten warm or cold. Serve as a side or a light main meal with some freshly baked bread.
Pumpkin and Fennel Salad Recipe
- 1 medium butternut pumpkin or small Kent pumpkin
- 1 fennel bulb
- Salad leaves of your choice
- 2 tablespoons roasted sesame seeds or pumpkin seeds
- 2 tablespoons olive oil
- A drizzle of sesame oil (omit if using pumpkin seeds)