Mingle's Roasted Pumpkin

Mingle's Roasted Pumpkin


1 X pumpkin or 1 X cauliflower for a keto version (cut into thick slices)
1 X handful of pine nuts
3 X tablespoons of yoghurt
1 X bunch of parsley (chopped)
1 X bunch of coriander (chopped)
1 X bunch of mint (chopped)
3 X tablespoons of olive oil
Mingle All Purpose Seasoning
1 X handful of baby spinach leaves
1 x block of feta


1. Coat pumpkin slices in olive oil and Mingle All Purpose Seasoning. Roast pumpkin in an oven at 200 c until tender and brown. At the same time toast the pine nuts in a pan until lightly golden.
2. To make the dressing, blend yoghurt, 2 tbsp of olive oil, parsley, mint, coriander & 1 tbsp of Mingle's All Purpose Seasoning. It should be vibrant and green. Season with salt & pepper to taste. 
3. Arrange spinach on a plate. Place roasted pumpkin on top of spinach.
4. Top with dressing, pine nuts & feta.

Sweet Potato Rosti Mixing together
Sweet Potato Rosti Adding the mix to the fry pan
Frying the sweet potato rosti in a frypan
Frying the sweet potato rosti in a frypan and adding the cherry tomatoes
Plate up the sweet potato rosti with mingle seasoning garlic and herb sprinkled on avacado