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Our Recipes

Roasted Red Cabbage & Pumpkin Wedges with Gremolata & Pomegranate Dressing

Stay true to season’s offerings by mixing and matching fruits and vegetables for the perfect side

Serves: 8

Preparation time: 20 minutes

Cooking time: 25 minutes


  • 1 mini red cabbage (800g), cut into 8 wedges
  • 600g Kent pumpkin, cut into wedges
  • 2 red capsicums, cut into thick strips
  • 8 garlic cloves, unpeeled
  • 2 Tblsp extra virgin olive oil
  • 100g baby spinach

Gremolata & pomegranate dressing

  • 1 pomegranate
  • 2 Tblsp lemon juice
  • 1/2 cup chopped flat-leaf parsley
  • 2 tsp grated lemon rind
  • 1 small garlic clove, finely chopped
  • 2 Tblsp extra virgin olive oil


  1. Preheat oven to 220°C (200C fan-forced). Line two large baking trays with baking paper. Divide cabbage, pumpkin, capsicum and garlic among trays and drizzle with oil. Season with salt and pepper. Bake for 25 minutes or until vegetables are tender and starting to brown. Set aside for 5 minutes to cool.
  2. Meanwhile, to make gremolata and pomegranate dressing, halve pomegranate crossways. Using the back of a wooden spoon, tap pomegranate seeds and any juice into a medium bowl. Stir in remaining ingredients. Season to taste.
  3. Place spinach on a large serving platter; top with roasted vegetables. Drizzle with dressing and serve.
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Our Recipes
Our Recipes