What’s in season for MAY?

Broccoli . Coriander . Pumpkin . Daikon . Onions . Eggplant . Radishes . Baby Beets . Chillies . Potatoes . Salad greens .

Roast Pumpkin Dip

All pumpkin dips are not created equal and that’s a known fact. This one is a good ‘un though, as while you can certainly use it as a dip, it also makes a great accompaniment to a tidy little bowl of rice salad or slapped onto some sourdough. How ever you serve it, it’s hard to go wrong really with this easy number.

What you’ll need is just four ingredients…

pumpkin,

fetta

olive oil

tomato kussoundi

Now roast your pumpkin, and don’t scrimp on this. Sure you could steam it, and it will be ok, but if you roast it, that dip is going to be the business. Seriously. Adding together your pumpkin, some crumbled fetta, a little olive oil to get the right consistency and whizz it up with a hand blender (mash it together if you don’t have one.) Now the secret ingredient- a couple of tablespoons of James and Rose’s Tomato Kussoundi. (This stuff really is delicious and goes particularly well with pretty much everything, stock it in your pantry to jazz up every day meals.)