It seems that we have got used to eat watermelon in winter and kiwi fruit in summer, to eat mango in Europe and asparagus in Oceania. We have crossed frontiers prioritizing the whim, leaving aside the importance of quality.
Who has eaten a mango in Europe better than in Africa? And a watermelon in winter better than one in summer? The indigenous product is and will always be better than the exported one. Not only because of the quality and nutrients they can provide but also because it would greatly improve the planet if we keep the products of the land itself.
Let’s stop being capricious, promote the native product, look for ideas to exploit on those products and avoid looking for those we do not have. We are almost in mid-autumn, why don’t we analyze the products our land gives us?
Autumn defines the great date set on fire in the calendar: Halloween. But this holiday is much more than costumes and witches’ tales. Halloween pumpkin is the star of a terrifying night, a very versatile and healthy food that not only serves to decorate our home and our streets on the night of October 31st, but also brings innumerable benefits to health and the body.
A delicious vegetable that, due to its color, stands out for its richness in beta-carotenes (pro-vitamin A), a powerful antioxidant necessary to keep our skin and mucous membranes in good conditions. It contains vitamin C, B vitamins and vitamin E. It is rich in minerals such as copper, calcium, potassium and phosphorous. It has very few calories and is an incredible food, since it uses both pulp and seeds, both with magnificent nutritional properties.
Millions are the recipes that we can elaborate with this outstanding vegetable, however, today we propose a simple and different one.
Roast Pumpkin Salad with Honey and Feta:
Serves 2-3 as a side or 1-2 as a main
Preparation time: 10 minutes
Cooking time: 30 minutes
- 1 butternut pumpkin or squash (about 600g or 1.3lbs)
- 3 tablespoons olive oil
- 2 tablespoons sesame seeds
- 3 tablespoons honey
- 1 tablespoon balsamic vinegar
- 50g/1.7 ozs feta cheese, crumbled
- salt and pepper to season
Step 1: Preheat oven to 210C/410F. Line a baking tray with baking parchment. Peel the pumpkin and cut into bite sized cubes. Remove the seeds.
Step 2: Toss the pumpkin cubes in the oil and bake for 20 minutes.
Step 3: Remove from the oven and toss with sesame seeds. Put back in oven for 10 minutes and roast.
Step 4: Drizzle with honey, balsamic vinegar, and feta. Season with salt and pepper. Serve hot or cold.