Honey-slathered, cumin and chilli roasted pumpkin, slung together with barley, chives and parmesan. A deconstructed risotto of sorts. Easy autumn fare.
With a headstrong garlicky fragrance and backnotes of coriander, chilli + cashew, this pesto is a punchy little number. Spread it on sandwiches/wraps, serve it as a dip with corn chips, or heap it onto burgers. Add a bit more olive oil and drizzle over roasted vegies + couscous or dress a soba noodle salad with it. Stores in the fridge for several weeks.