This Little Pig had the fortunate experience of going out to breakfast at Henry on Eighth in Maylands the other day. 2 Weeks on, this fine swine is still thinking of the incredible breakfast it had there (does everyone do this or is this piglet alone in this regard?). Therefore with the inability to be able to go to Henry on Eighth every day for breakfast (because that’s socially unacceptable apparently) this piglet decided to roll up it’s sleeves and have a crack at recreating the deliciousness of that meal.
If you want the real deal, definitely pop over to this lovely little slightly hidden gem of a spot for great food and delicious coffee but if you’re in the mood for some home grown food, then look no further than this beautiful bowl of goodness. Oink.
Note: This could be for breakfast but due to the roasting time This Little Pig recommends lunch or dinner, there are really no rules when it comes to this much amazingness though.
Feeds: 2 Hungry Piglets
Prep: 10 Mins. Cooking Time: 30 Mins.
Ingredients of Beautiful Bowls:
4 x Garlic Cloves
8 x Brussel Sprouts (don’t turn up your nose piglet just put your trust in the swine)
1 x Red Onion
1 x Lemon
1 x Asparagus Bunch
½ x Small Butternut Pumpkin
½ x Baby Carrot Bunch
1 x Mint Bunch
1 x Parsley Bunch
2 x Tbs Cumin
1 x Tbs Harissa Paste
2 x Tbs Olive Oil
1 x Cup of Freekah
1 x Tsp Gourmet Stock
50g x Fetta (we used Borrello)
100g x Hummus (we used Hummus Club)
30g x Slivered Almonds
Method of Beautiful Bowls:
- Preheat your oven to 250 degrees.
- Peel and chop your pumpkin into nice and small 3 cm chunks - this helps it cook nice and quick.
- Snap your asparagus in half.
- Chop the fluffy tops off your carrots.
- Chop of the very bottoms of your Brussels and halve them.
- Cut your onion into 8 thick wedges - don't cry, the onion loves being eaten.
- Drop your pumpkin, garlic cloves, brussel sprouts, asparagus, carrots and red onion into a large baking tray and pour over your olive oil (2 Tbs), cumin seeds (2 Tbs) and harissa paste (1 Tbs). Then get your trotters in there and massage it all over the veg.
- Pop into the oven for 30 mins or until starting to caramelize and the pumpkin becomes soft.
- Pop your freekah (1 Cup) and gourmet stock (1 Tsp) into a pot with cold water. Bring to the boil and continue to boil until freekah is cooked through – chewy but definitely not crunchy.
- Finely dice your mint and parsley and stir through your fluffy freekah.
- Now this is the delightful bit!
- Ladle out your fluffy freekah, and then top with a mountain of delicious veggies. In the corner add your hummus and then zest your lemon over the top and give a good squeeze of lemon. Crumble over your feta and top with a scrunch of pepper and salt.
Scatter over your slivered almonds and that my friends is a delicious dish. Amazingly simple, wildly filling and incredibly delish. Oink!