Pumpkin, Rosemary and Feta Mash



– 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


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