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By Adam & Lovaine Humphrey

+ Ingredients

1x large Butternut Pumpkin, peeled
400g mix mushrooms “ Oyster, Swiss brown, shemiji, enoki, Pine mushrooms, Slippery Jacks etc
200g washed, baby spinach
3 tablespoons of chopped parsley
50g butter
1 tablespoon Maple Syrup
Salt and pepper
300ml white wine vinegar
300ml water
150g sugar
2 tablespoons of Ras el Hanout
2 garlic cloves

2 bay leaves

+ Method


Firstly, make the pickle. In a heavy based pan mix the white wine vinegar, water and sugar. Bring to a light simmer and stir until the sugar has dissolved and then add the rest of the ingredients, stir well and heat for another 2 minutes.

Meanwhile, peel and cut the pumpkin into even sized pieces (say 2-3cm) and cook for 2 minutes in boiling water. Drain and keep warm in a non-reactive container. Add the pickle over the top while both are still warm. At this stage, you can refridgetrate for up to a 2 weeks (the flavour will get better) or eat straight away. Should you like to keep the pumpkin longer, sterilize a pickling jar in boiling water and then add the pumpkin and pickle to the hot jar sealing immediately.

To make the salad, place the pumpkin in a bowl, minus the pickling liquor (reserve for further pickling). Prepare the mushrooms by cutting into even sized pieces. Separately fry the mushrooms in a little oil and the butter, adding a small amount of maple syrup when just cooked. Transfer these to the bowl with the pumpkin while hot, toss with the parsley and the spinach and season. Add a splash of extra virgin olive oil to round out the dish.

Serves 4