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This jam is so delicious and tasty. Such a great condiment and so versatile.
Still our go to Olive oil. Always stock up on this. Definitely recommended
Love love love this. So delicious. Spectacular with fish and seafood. Will definitely buy again and definitely recommend this.
Love the fresh, peppery flavour! Reminds me of traditional olive oils I’ve enjoyed in Italy. Beautifully herbaceous, adds great depth to pasta dishes and is just as delicious with crusty sourdough.
Warm Roasted Vegetable Salad
A winter salad that is great for lunch or dinner.
Ingredients
Half Jap pumpkin, chopped
1 bunch of beetroot, peeled and quartered
1 red onion, sliced into wedges
3 whole garlic cloves
2 sprigs of rosemary
30mL Pukara Estate Natural Smoked Extra Virgin Olive Oil
1 bag of baby spinach leaves
Dressing:
1 tsp wholegrain mustard
30mL Premium Extra Virgin Olive Oil
10mL Caramelised Balsamic Vinegar
Method
Preheat oven to 200°C. Place the chopped pumpkin, beetroot, onion, garlic, and rosemary sprigs in a baking dish, keeping the beetroot to one end to prevent staining the pumpkin. Coat with Natural Smoked Extra Virgin Olive Oil and season. Roast for 40 minutes or until golden.
To make the dressing, place all ingredients in a jar, season, and shake until combined.
On a large serving plate, lay the baby spinach leaves, pile the mixed roasted vegetables on top, and drizzle with the dressing.
Serve with grilled lamb, chicken, or crusty bread for a light lunch.