Contact Us

Use the form on the right to contact us.

You can edit the text in this area, and change where the contact form on the right submits to, by entering edit mode using the modes on the bottom right. 

___
Beach inspired products and ideas for people who want to bring their food to life.

---

Beach inspired enamelware, kitchenware and recipes for bringing food to life.

Beetroot-pumpkin-salad.jpg

Roasted Pumpkin and Beetroot Salad

A fantastic salad using some of our most colourful and flavour packed root vegetable.  Full of vitamins and minerals, this vegetarian salad will look as good as its tastes.

ROAST PUMPKIN AND BEETROOT SALAD

INGREDIENTS

¼ of a Kent or Jap pumpkin, sliced into thin wedges with skin on

3 beetroots, scrubbed, skin on sliced into 1cm thick discs

1 tsp cinnamon

Salt and pepper

3 tbsp. goat’s cheese

1-2 handfuls of broken flaxseed crackers (see starters and snacks section)

Handful flat leaf parsley

DRESSING

80 ml extra virgin olive oil

1 tsp honey or pure maple syrup

2 tbsp. red wine vinegar

½ tsp chilli flakes (optional)

½ tsp salt flakes

METHOD

1.      Preheat your oven to 180 degrees and line two trays with baking paper.

2.      Place the beetroot and pumpkin on separate trays, season with salt and pepper and sprinkle over cinnamon and olive oil.  Roast until tender, around 40-50 minutes.  Roughly chop the pumpkin wedges a little smaller once cooked. And set aside with the beetroot discs to cool.

3.      For your dressing mix all of the ingredients in a small bowl.

4.      To assemble, spread the pumpkin and beetroot out on a large flat plate, scatter over the goat’s cheese, flaxseed crackers and finish with a sprinkle of flat leaf parsley.