On January 26 we’re launching a new homeware collection in collaboration with Masterchef’s Gary Mehigan and his wife Mandy. It’s the first time we’ve made cookware, and this line is designed to go right from your kitchen to the dinner table.

We caught up with Gary and turned the tables on him Masterchef-style with a little mystery box of our own. Armed with a limited set of ingredients and an unfamiliar kitchen, Gary pulled out all the stops and delivered a simple yet hearty warm pumpkin salad that’s perfect for winter.

You will need
1 pumpkin
Pumpkin seeds
Olive oil
Chilli powder
Fennel seeds
Greek Yogurt

Cut the pumpkin in half. Scrape the seeds out, wash them, and set them aside.
Leave the skin on and cut the pumpkin into big chunks.
Drizzle olive oil, chilli powder, and ground fennel seeds over the pumpkin and place it on a baking tray lined with parchment paper.
Grind fennel, cumin, sea salt, peanuts, and whole black pepper with a mortar and pestle and sprinkle over the pumpkin.
Pop the pumpkin into an oven at 180-degree celsius and roast for about 40 – 45 minutes.
After 20 minutes, sprinkle the pumpkin seeds over the pumpkin and pop it back into the oven.
Plate the pumpkin over a swirl of thick Greek yoghurt.
Garnish with cooked quinoa, mint, salt, and coriander, and serve warm.

Get on our waitlist to be the first to know when the collection is available online and in stores.


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