150g pumpkin, cut into chunks
3 tablespoons olive oil
2 teaspoons cumin
½ teaspoon dried chilli flakes
1 head broccoli, trimmed into florets
1 large piece Wild RimuRimu dried kelp
2 organic eggs
2 cups mixed leafy garden greens
1 ripe avocado
4 tablespoons chopped fresh garden herbs
2 tablespoons roasted pumpkin and sesame seeds (Cobara Salad Sprinkles or Wild RimuRimu seaweed and sesame mixture)
olive oil and balsamic vinegar to serve

This tasty, fresh good-for-you mix, created from produce gathered at the Matakana Farmers’ Market, makes a healthy meal at any time of day. Find treats like this on the menu at The Farmers Daughter on the Omaha Flats, where it’s a favourite.


1.Heat the oven to 180°C.
2.Toss the pumpkin well in a roasting pan with the olive oil, cumin and chilli flakes. Season with salt and pepper and roast for 25 minutes until soft and starting to brown.
3.Season with salt and pepper and roast for 25 minutes until soft and starting to brown.
4.Steam the broccoli over a pan of boiling water for 4 minutes.
5.Remove and refresh under cold running water to retain its lovely bright green colour.
6.Rehydrate the kelp by soaking in water for 10-15 minutes, then drain and slice thinly.
7.Plunge the eggs into boiling water and simmer for 8 minutes.
8.Wash the leafy garden greens and dry in a clean tea towel or a salad spinner.
9.Peel and slice the avocado.
10.Divide the leafy greens between two deep bowls.
11.Add half the roast pumpkin, half the broccoli and half the kelp to each bowl.
12.Scatter over the herbs and top each of the bowls with the avocado slices and an egg, cut into two.
13.Finally, sprinkle over the roasted nuts or seedy mixture, and drizzle with olive oil and some balsamic vinegar.

Photography Ken Downie

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