Roast pumpkin and broccoli salad with almond crumbs

Babiche Martens

Vege stores and markets offer fresher and often cheaper produce - for example, the broccoli I bought was half the price and looked like it had just been cut, for example - and you can always substitute if a different ingredient takes your fancy.

Ingredients

1 head	Broccoli (Main)
1	Buttercup pumpkin (Main)
1 Tbsp	Olive oil
1 to taste	Salt & freshly ground pepper
6	Almonds
1 clove	Garlic
1 slice	Bread
1 tsp	Fresh rosemary
1 Tbsp	Butter

Directions

1. Preheat oven to 200C. Slice the broccoli into florets. Peel the pumpkin, remove the seeds and chop into bite-sized pieces.
2. Toss the pumpkin in the oil, season and roast for 30 minutes then add the broccoli and continue cooking for a further 10 minutes.
3. Meanwhile, in a food processor, put the almonds, torn bread, garlic and rosemary. Pulse until you have crumbs.
4. In a hot pan, add the crumbs and butter, season and stir until golden and crunchy. Serve over the pumpkin and broccoli.

Chef's tip

Use bulk bins to buy nuts, grains and spices - they're less expensive and fresher, plus you can buy just the quantity needed and also don't have to pay for the packaging.