– 2 cups of roasted Kent Pumpkin (ours was roasted in olive oil, whole garlic cloves, himalayan salt and thyme)
– 1/3 cup of Organic Meredith’s Goats Feta
– 1 rosemary twig
– Himalayan salt to taste
– Pepper to taste
Place all ingredients in a food processor or mash the pumpkin with the back of a fork until desired consistency. We like to keep our mash chunky so we used a fork and mashed gently.
Serve on our gluten free Carrot and Walnut Loaf – absolutely delicious. Poached eggs would also be a fabulous touch.
We love breakfast.
M + S x