Last night we had a beautiful Meatless Sunday roast.... okay, I can hear you saying. "No way, my husband is a bloke / I am a bloke, meat is needed!!!" But I am here to tell you that isn't the case.
My partner is a man's man, grew up on a farm and loves his food and meat, but he thoroughly enjoyed his Meatless Sunday. My tricks for a successful meatless dinner;
- Have 2 or 3 different dishes to give variety
- Use lots of herbs to boost the flavour
- Roasted onions give a nice meaty flavour and can trick you into thinking you are getting something with meat
- The more the better, when it's meatless - don't be afraid to give a pretty large serve. But keep it clean, don't smother anything in butter or cheesy sauces. Let the veggies speak for them selves.
Meatless Sunday Menu: Roast Pumpkin with Dukka Yoghurt Sauce & Watermelon, Radish and Mint Portuguese Salad
Roast Pumpkin with Dukka Yoghurt;
Ingredients:
- 1 pumpkin of your choice
- 4 onions halved
- 2 heirloom tomatos quartered
- 1 small tub greek yoghurt
- 1 tbs Portuguese seasoning
- Dukka
Preheat oven to 180 c. Place a splash of oil in the bottom of a metal baking dish. Put in pumpkin face down, place onions around it. Sprinkle onion with pepper and bake for 30 min.
In a separate metal dish place tomato, sprinkle with pepper, no oil. Also put into oven for 30 min.
After 30 min, flip over the pumpkin and increase heat to 220. Place back into the oven for a further 20-40 min depending on the size of the pumpkin.
In a small bowl empty the greek yoghurt and add about 3 tbs water. This should make it a "dressing" consistency. Add more water if required. Stir in 1 tbs Portugese seasoning.
Remove pumpkin from oven and carefully transfer onto a serving board with the onions and tomato scattered around. Drizzle a small about of dressing over the top. Sprinkle the serving board and pumpkin with Dukka to taste. Reserve the remaining dressing in a bowl to serve.
Watermelon, Radish and Mint Portuguese Salad
Salad Ingredients:
- 1/3 small watermelon cubed
- 100 g radish chopped into various sizes
- 1/4 shallot finely sliced
- 2 green bits of green onion finely sliced
- 3/4 cup cooked quinoa (any colour)
- 3 stocks broccolini diced
- 2 handfuls mint leaves chopped
- 1 - 2 handfuls leafy green of your choice - I used beatroot leaves - chopped
- Danish Fetta to garnish
Dressing:
- 2 tbs avocado oil
- 2 tbs greek yoghurt
- 1/2 lemon juice
- 1/2 tbs Portuguese seasoning
- 3 greens tops from green onion
- 3 tbs water
- 3 cloves roasted garlic (I just wrapped the garlic in al foil with a bit of macadamia nut oil and roasted with the pumpkin above)
Place all dressing ingredients into a blender, nutribullet or food processor and blitz until combined. Set aside.
In a large bowl place all ingredients for the salad (except Danish Feta), pour over salad dressing and mix with your hands.
Put into a serving bowl and garnish with a sprinkle of Danish Feta. Done!